The research is dedicated to the creation of new laws describing the relationship between structure, rheology (viscoelasticity) and colloid-chemical properties of food concentrated emulsions (type “oil-in-water”) containing Fucus – natural stabiliser derived from brown algae. Two type of Fucus (F.vesiculosus and Ascophyllum nodosum) from Barents Sea have been used for creating emulsions. This stabilizer contains polysaccharides, such as fucoidan, and also amino acids, microelements, polyunsaturated fatty acids.
Influence of the stabilizer concentration and pH value on stability and dispersity of concentrated emulsions was considered.
Rheological behavior of structured emulsions stabilized by Fucus was investigated under shear deformation. Viscosity was measured in two regimes: at controlled shear stress and controlled shear rate. Viscoelastic properties of emulsions have been studied by a dynamic method. It is shown that increase in the relative content of the stabilizer results in a growth of the system elasticity. The obtained frequency dependence of the elastic modulus is characterized by the existence of a plateau in a wide frequency range with the elastic modulus being always higher than the viscosity modulus.
The idea of control of structural network morphology of concentrated emulsion and their rheological (viscoelastic) properties by changing the composition of the multicomponent systems have been discussing. The solution of this problem contributes to the development of scientific bases for the creation of innovative technologies of food emulsion products. The technology of canned fish products with using sauces has been developed. The main components of sauces prepared on the basis of the concentrated emulsions are water, sunflower oil, Fucus, and flavorings.
This work was supported by the Russian Foundation for Basic Research (project № 14-08-98811 r_Sever_a).
derkachsr@mstu.edu.ru
