Емульсії пікерінга. Перспективи використання в майонезному виробництві

Mayonnaise and mayonnaise sauces are food water-fat emulsions of the direct "oil-in-water" type. To create a stable structure in such an emulsion system, consisting of two immiscible liquids, emulsifiers are used - surface-active substances with an amphiphilic structure, which form a kind of barrier layer between water and droplets of the fat phase, preventing coalescence and stratification. The trend towards reducing the use of chemical ingredients in mayonnaise products that pose a potential risk to consumer health, replacing them with natural analogues and the growing demand for egg-free mayonnaise sauces require the integration of advanced technologies into mayonnaise production. The latter should contribute to the production of high quality and safe mayonnaise products characterised by physical and chemical stability. The analysis of recent publications showed that the issue of creating stable mayonnaise products has received considerable attention. A large number of egg substitutes and egg products have been proposed in the formulation of mayonnaise sauces, and recipes with natural antioxidants have been developed. However, the production of innovative mayonnaise products is based on traditional processes to form stable emulsions using surfactants. The study of the processes of manufacturing Pickering mayonnaise emulsions using solid emulsifiers is relevant; the study of the properties and methods of modifying emulsifiers, as well as the features of their use and safety of application in food production. The material presented in the article is a review. They provide an analysis of current approaches to the production of new types of mayonnaise products, details on aspects of the formation of Pickering mayonnaise emulsions with emulsifiers of different types, as well as the properties, modification methods and conditions for their use. Pickering emulsifiers can be natural biopolymers: modified starch granules, microcrystalline cellulose, chitin nanocrystals, etc. In the production of Pickering mayonnaise emulsions, environmental friendliness and resource-saving technologies are implemented by using waste and by-products from the production of vegetable raw materials (apple, olive pomace, etc.). The latter contain beneficial nutrients, dietary fibre and antioxidants (polyphenols, flavonoids) which provide clear health benefits to consumers.