Abstract
The study is aimed at assessing the influence of the degree of quantitative content of vegetable oil in an aqueous-oily medium on the emulsification process. Safflower oil was chosen as the main ingredient of the oil phase. The degree of quantitative content of safflower oil varied from 20 to 80% in relation to water. The stability of emulsions depends on many factors, including the degree of ultrasonic action, the stability of water-oil emulsions is ensured only if a film forms on the interfacial surface that mechanically prevents the aggregation of particles of the dispersed phase. It is the stabilizing adsorption film, and not the low interfacial tension, that exclude the possibility of fusion of particles of dispersed phases. The production of water-oil emulsions based on various oils, including emulsions used in perfumery, food, petrochemical and other industries. The disadvantage of the above analogues is that the influence of quantitative parameters on the emulsification process has been established and they do not have a set of functional and technological properties necessary for the production of new types of food products. This paper presents the results of the influence of the quantitative parameters of the components on the formation of a water-oil emulsion based on safflower oil under ultrasound exposure. The process of formation of a water-oil emulsion largely depends on the quantitative parameters of the components and the parameters of ultrasonic exposure - the frequency and amplitude of ultrasound, as well as its power. Therefore, establishing the regularity of the emulsification process of a water-oil mixture based on safflower oil using ultrasonic exposure is an urgent task. In connection with the expansion of the scope of ultrasound in the production of various types of emulsions, studies are being conducted on the influence of quantitative parameters of components in the process of ultrasonic treatment on the physico-chemical and rheological parameters of the final product.
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