Modern Developments in the Field of Food Emulsifiers and Their Application in the Food Industry

Abstract

The consumption of emulsifi ers is largely determined by the development of consumer industries in the food industry: fat and oil, bakery and confectionery nawadays. The interaction of emulsifi ers with fl our proteins strengthens the gluten, which leads to an increase in the plasticity of the dough, an improvement in porosity, crumb structure, and a slowdown in staling in the production of bakery products. In margarine, the effect of emulsifi ers determines the shelf life, sprayability when heated, and taste. In the production of chocolate, chocolate glazes, the addition of an emulsifi er reduces the viscosity and improves the fl uidity of chocolate masses, due to the effect on the crystallization of cocoa butter. The addition of emulsifi ers to milk powder, cream powder, soups facilitates and accelerates the dilution of dry products in water. Emulsifi ers are used to distribute water-insoluble fl avors, essential oils, and spice extracts in beverages and food. With the fi nancial support of the Ministry of Science and Higher Education of the Russian Federation, the Moscow State University of Food Production, together with OOO Zelenye Linii, is implementing the project "Development of technology and creation of domestic production of food emulsifi ers by deep processing of fat and oil raw materials." An analysis of the level of technical solutions for the identifi ed patents for inventions and utility models, applications for inventions protected in the leading industrialized countries of the world - Russia, the United States of America, Japan, Korea, Germany, France, Great Britain, China, Italy, Ukraine, Austria, practically published between January 1999 and December 2019. Some devices were developed within the framework of the project to improve the effi ciency of technological processes for the production of food emulsifi ers (a unit for neutralizing rapeseed oil with a heated centrifuge, a unit for glycerolysis of hydrogenated oil with a heated fi lter, a unit for hydrogenating rapeseed oil using a stirrer with a magnetic coupling). The creation of new technical solutions and technologies for the development and production of modern emulsifi ers for the food industry is the area of our reserch in particular, in the direction of fat and oil production.