Study of the Storage of Bas Encapsulated in Emulsion Food Systems

Abstract

The article presents the results of a comparative analysis of the persistence of biologically
 active substances on the example of vitamins B1 and E, encapsulated in the matrix core of double
 emulsion food systems, in the aqueous phase of the direct and fatty phase of the reverse emulsion
 food systems. According to the results of the research, the efficiency of vitamin encapsulation in
 double emulsion systems was established to increase their shelf life: at the end of storage, the residual content of vitamin B1 in the double emulsion system water-oil-water was 34% higher than
 its content in the inverse emulsion, and the content of vitamin E in the emulsion system oil-wateroil at the end of the storage period was 24% more than in direct emulsion.