Ultrasonic Dispersion Influence on the Rheological Properties of Double Emulsion Food Systems with a High Content of Polyunsaturated Fatty Acids

Abstract

The author rheological parameters research of dual food emulsion systems with different oil base composition obtained by ultrasonic dispersion aims at determining the use prospects and studying the structural features. A man obtained flow curves for the double food emulsion systems under research by the rotational rheometry at temperatures of 20 °C and 30 °C. The emulsion systems demonstrated a non-Newtonian behavior, manifested as a change in viscosity with a shear flow velocity change. A comparative viscosity analysis of emulsion systems samples subjected to the ultrasonic dispersion for 10, 15 and 20 minutes showed that the dispersion duration did not have the significant effect on their rheological parameters. The flow curve of a sample with linseed and sunflower oils as a basis differs from the flow curves of samples with ginger–sunflower and mustard–sunflower oils combinations, which are characterized by a transition to the Newtonian flow regime at higher shear velocities. At the same time, the double emulsion systems viscosity does not depend on the blend composition. The temperature has no significant influence on the rheological parameters of most of the studied emulsion systems. The viscosity index was higher in a sample with linseed and sunflower oils as a base at a temperature of 20 °C at the same low values of shear velocities than at a temperature of 30 °C. The decrease in the dispersed structure strength along with an increase in temperature explains that.