Optimization of technological parameters for the stable base formation of emulsion food products

The article describes the preparation of emulsions, including multiple emulsions based on olive, pumpkin and grape seed oils using ultrasonic cavitation and surfactants Tween 80 and soy lecithin, taking into account the organoleptic characteristics and stability of the emulsion under various technological parameters. Optimal technological parameters for obtaining emulsions, such as power, amplitude, duration of exposure, were determined based on the study of droplet size and emulsion stability. It was found that the amplitude of the power of 50% is the most effective, since the droplet size obtained under these conditions was the lowest, the optimal processing time is 10 minutes at an ultrasonic power of 600 W. The optimal amount of added surfactant was 1%. Under these conditions, emulsions are characterized by the most uniform distribution of fat globules, the average diameter of which is in the range from 6.1 microns to 7.7 microns. Studies have confirmed the high stability of the emulsions for 28 days. The resulting emulsions can be used as a basis for food production.