Food dispersion systems process stabilization. A review

Abstract

Introduction. The overview is given to systematize information on the indicators, affecting the production and stabilization of foams and emulsions, for applying the existing regularities for more complex dispersed (polyphase) systems. Materials and methods. Analytical studies of the production and stabilization of foams and polyphase dispersed systems published over the past 20 years. The research focuses on the foams, emulsions, foam emulsion systems and the systems, being simultaneously foam, emulsion and suspension. Results and discussion. Though foams and emulsions have similarities and their production differs in the dispersion rate, determined by the rate of surfactants adsorption. Emulsifying is faster than foaming, therefore, the production of foam emulsions can be sequential only. Coalescence, as a destruction indicator, is typical of foams and emulsions alike, and it is determined by the properties of surfactants. Other indicators are determined by the features of the dispersion medium. The study systematized the factors, ensuring the stability of dispersion systems. The structural mechanical factor is effective in stabilizing foams and emulsions. It is implemented by the usage of proteins only, or solids with partial soaking, or a combination of proteins and low-molecular surfactants or a combination of proteins and polysaccharides. The structural mechanical factor for polyphase systems stabilization, in particular, for foam emulsions, is based on selecting surfactants to regulate rheological properties of interface adsorption layers, the sequence of dispersion phases, which ensures their spatial location in the food product. Conclusions. The rheological properties of interface adsorption layers, containing proteins, surfactants, polysaccharides and high viscosity of the dispersion medium play the vital part in ensuring the stability of food dispersion systems.

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