Method for Obtaining Vegetable Fat Emulsion in the Production of Milk-Containing Products

In the process of manufacturing milk-containing products, the resulting emulsions often lose stability and separate. One of the main stages of the operation is mixing different components, adding emulsifiers to ensure process stability, as well as to increase mixing and create a single emulsion. In accordance with the solution to this problem, it is necessary to find a way of incorporating a vegetable additive into a creamy base to obtain a stable creamy-vegetable emulsion. The object of the research was a creamy-vegetable mixture for the production of spread.The vegetable fat "Ekolakt", which belongs to the class of milk fat substitutes, was used as a vegetable component. The aim of the study was to obtain a stable emulsion system in the production of a high-fat milk-containing product. In the process of selecting a vegetable ingredient for the composition of a creamy-vegetable mixture, the choice fell on the milk fat substitute "Ekolakt". Among the variety of other vegetable fats and milk fat substitutes, "Ekolakt" is the most preferable, since its recipe contains an emulsifying additive, which helps to increase the efficiency of the emulsification process. The use of other milk fat substitutes requires additional introduction of an emulsifier during this process, otherwise the reverse reaction occurs and the created creamy-vegetable mixture disintegrates into its constituent components. As a result of the conducted studies, the following parameters for the preparation of a stable creamy-vegetable emulsion were established: the temperature of the milk, vegetable and creamy-vegetable bases, the duration of emulsification of the creamy-vegetable mixture, the ratio of fat and vegetable bases.