POSSIBILITIES OF USE OF DOUBLE EMULSIONS IN THE FOOD INDUSTRY

Abstract

The use of emulsions in the food industry is gaining more and more relevance. These systems make it possible to obtain new generation products with desired properties and targeted delivery of biologically active substances to the human body. The use of modern approaches in the technologies for creating emulsions and their implementation in the production of dual systems makes it possible to achieve renewal of the properties of the resulting products (improvement of organoleptic properties, preservation of freshness and high nutritional value of the product at all stages of its storage), protection of labile ingredients during the technological and digestive processes, controlled release of biologically active compounds and regulation of their stability and digestibility. The use of double emulsions is an environmentally friendly technology that can be applied in the food industry to develop new food systems enriched with biologically active substances useful to humans. Currently, special attention is paid to the development and use of useful products obtained without the use of chemical ingredients, which makes this approach relevant and promising both in scientific and practical terms. Currently, the most common method for preparing double emulsions is the two-stage emulsification procedure. This method of obtaining is quite simple to use, but it has the main drawback – the low stability of the resulting system. Therefore, modern research is aimed at developing new approaches to stabilize the system of double emulsions, for example, the use of ultrasonic treatment, methods of phase inversion of microfluidic devices with glass capillaries, membrane emulsification, etc.