OBTAINING STABLE FOOD EMULSIONS BETWEEN MILK AND CORN OIL

摘要

The possibilities of preparing stable food emulsions by replacing the milk fat with corn oil in various amounts were studied. Foremulsification of corn oil in the milk were used emulsifiers - glycerolmonostearate, soy lecithin and sunflower lecithin,in concentrations Ig.dm~(-3). It has been found that the emulsions with lycerolmonostearate by concentration of vegetable oil - 80 cmldm~(-3) and in combination with milkfat - 40 cm~3dm~(-3) and corn oil - 40 cm~(-3)dm~(-3) are most stable.