POSSIBILITIES OF USE OF DOUBLE EMULSIONS IN THE FOOD INDUSTRY

Abstract

: Emulsions are becoming more and more important in the food sector. These systems allow for the targeted administration of biologically active compounds to the human body as well as the production of new generation products with desired features. It is possible to achieve renewal of the properties of the resulting products through the use of modern approaches in the technologies for creating emulsions and their implementation in the production of dual systems (improvement of organoleptic properties, preservation of freshness and high nutritional value of the product at all stages of its storage, protection of labile ingredients during the technological and digestive processes, controlled release of biologically active ingredients, etc.). An ecologically friendly technique that may be used in the food business to create new food systems that are supplemented with biologically valuable ingredients is the use of double emulsions. The creation and usage of beneficial goods made without the use of chemical substances are receiving a lot of attention right now, which makes this strategy both relevant and promising from a scientific and practical standpoint. Currently, the two-stage emulsification process is the most used technique for creating double emulsions. The biggest disadvantage of this approach of gaining is the system that is created has a poor level of stability. Therefore, current research focuses on creating novel techniques to stabilize the system of double emulsions, such as membrane emulsification, phase inversion techniques using microfluidic devices with glass capillaries, and ultrasonic therapy