Emulsifiers in the composition of aerated milk products

The assortment of aerated milk products in spite of their popularity among consumers and obvious economic benefits connected with their production comparing to some other milk products is significantly lower. The technology developed in the FGBNU «VNIMI» (The All-Russia Dairy Research Institute) is intended for production of the wide range of whipped quark products. The main task during the milk products development including aerated is to ensure the system stability at all stages of the technological treatment. It is achieved mainly by reasonable selection of the stabilizing system. Application of emulsifiers in composed stabilizing systems results in surface tension reduction, fats emulsification improvement, emulsion stability protection, improvement of the finished aerated product consumer characteristics. Among the whole range of emulsifiers that can be included in the stabilizing compositions for aerated products manufacturing monoglycerides are considered to be of great interest. The investigations showed that this type of emulsifier doesn't significantly impact the fatty acids ratio in the finished product and simultaneously positively effects the structure and stability of aerated emulsion in the process of storage.

emulsion product, stabilizers, emulsifiers, milk protein, aeration