Стабилност на емулсии от типа масло/вода с конюгирана линолова киселина
Stability of Emulsions from Type Oil/Water with Conjugated Linoleic Acid

Summary/Abstract: The model emulsion systems from type oil / water with oil phase refined sunflower oil type “Classic” and water phase – deionized water and conjugated acid (CLA) – have been studied. The purpose of this paper is to investigate the stability characteristics of model oil / water emulsions with conjugated linoleic acid and to develop sensory profiles of the texture consistency and taste. For this purpose, a spectroscopic method for dispersion analysis, microscopic method, rheology and sensory profile of the consistency indicator have been used. It has been found that with an increase in the oil phase from 30% to 60% at CLA content between 1% and 3%, the data on the coefficient of transmission is statistically indistinguishable and, in the case of low concentration of the oil phase (10% and 20%) there is a tendency to increase the transmission coefficient. The rheological studies of model emulsions have a deviation from the dependence on flow rate of pseudoplastic bodies for a gradient of 1.32 min-1 to 2 min-1. After 2 min-1 there is a dependence on flowing of pseudoplastic bodies. As the speed increases, the emulsions are restructured. Emulsions are not stable and a stabilizer should be used. According to the sensory analysis, it can be concluded that the recommended concentrations of CLA in mayonnaise for a gentle and non-acidic flavor product is 2%. The addition of CLA to low oil phase values is suitable for developing emulsion sauces and dressings.

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