Lecithin impact on the texture of emulsions based on walnut oil

Abstract

Lipids exhibit polyfunctional properties in texture formation of different food products containing fat. Physically and chemically these foods are emulsions, which structure composition represents dispersion systems of Lipid/Aqua or Aqua/Lipid type. The stabilization of these dispersion systems is accomplished by the use of emulsifiers – surfactants that reduce the interfacial tension within the separation boundary of polar (Aqua) and hydrophobic (Lipid) phases [1]. The study was realized in order to determine the dependence of emulsifier concentration on the amount of oil used in substitution of dairy fat in spread-type emulsions.