Modification of the properties of milk-fat emulsions with the phase structure of "oil in water" in the dependence on the mass part of the lipoid and the stabilizing systems


  • Igor Stadnyk Ternopil Ivan Puluj National Technical University, Department of Food Biotechnology and Chemistry, Ukraine, Ternopil 46001, Hohol str. 6, Tel.: +380975454829
  • Oksana Bodnarchuk Institute of Food Resources of NAAS, Department of Analitycal Research and Food Quality, Ukraine, 02002, Kyiv, Sverstiuka str. 4a, Tel.: +380967374799
  • Kateryna Kopylova Institute of Food Resources of NAAS, Department of Informational Support, Standardization and Metrology, Ukraine, 02002, Kyiv, Sverstiuka str. 4a, Tel.: +380664826824
  • Pylyp Petrov Institute of Food Resources of NAAS, Department of Analitycal Research and Food Quality, Ukraine, 02002, Kyiv, Sverstiuka str. 4a, Tel.: +3809573485967
  • Larysa Bal-Prylypko National University of Life and Environmental Sciences of Ukraine, Dean of the Faculty of Food Technologies and Quality Management of Agricultural Products, Ukraine, 03041,Kiev, Heroes of Defense Str., 15, Tel.: +380674018672
  • Sergiy Narizhnyy Sergiy Narizhnyy, Bila Tserkva National Agrarian University, Department of Food Technology and Technology Processing of Animal Products, Chair, Ukraine, Bila Tserkva, 09117, Soborna sq., 8/1, Tel.: +38-097-455-65-70.



cream, milk and fat emulsions, stabilizers, emulsifiers, effective viscosity


The composition and properties of cream with fat levels from 30% to 70% were investigated. It has been established that the decrease of fat level and, accordingly, the increase of plasma level in the cream leads to significant changes in the physicochemical parameters of the fat emulsion. Accordingly, the production of low-fat dairy products requires adjustment of the cream properties. It has been shown that using different doses of structure stabilizers: QNA colloid as a consistency stabilizer in the amount of from 1 to 2% and the Dimodan emulsifier U/G – from 0 to 1 % (Danisco, Denmark) changes the physicochemical properties (effective viscosity, sedimentation stability) and organoleptic properties (consistency, taste) of cream with fat level 40%. It has been conducted mathematical modeling, aimed to calculate dosing for improving the properties of milk-fat emulsions, structure formation and further ensuring of the necessary consistency of cream pastes. Optimal doses of colloid QNA as a consistency stabilizer and a U/G Dimodan emulsifier have been determined. It has been established that their content should be 1,0% and 0,5%, relatively, for pastes with a fat level of 40%. The effectiveness of the joint action of consistency stabilizers and emulsifiers in obtaining milk-fat emulsions were defined by the level of effective viscosity. Moreover, the use of the emulsifier had less effect on the effective viscosity of the milk-fat emulsions. It has been found that using the structure stabilizers could improve the formation of low-fat products and the formation of the desired paste-like consistency of high-fat cream with a fat level of 70%. Thus, it is possible to adjust the composition and properties of raw material as a basis for milk-fat emulsions by optimizing the ratio of structure stabilizers. Comparative evaluation of the physicochemical properties of milk-fat emulsions and high-fat cream makes it possible to predict their potential for conversion into a creamy paste with a given consistency.


Download data is not yet available.


Metrics Loading ...


Bayés-García, L., Patel, A. R., Dewettinck, K., Rousseau, D., Sato, K., Ueno, S. 2015. Lipid crystallization kinetics – roles of external factors influencing functionality of end products. Current Opinion in Food Science, vol. 4, p. 32-38. DOI:

Bogdanova, N. S. 2013. Modified starches for the production of processed cheese products. In Materials of the international scientific-practical conference "Modern problems of engineering and technologyfood production". Barnaul: ФГБОУ ВПО (Алтайский государственный технический университет им. И.И. Ползунова), p. 87-90.

CAS 253, 2006. Codex Alimentarius: Standard 253–2006. Codex standard for dairy fat spreads STAN 253-2006.

CAS 279, 1971. Codex Alimentarius: Standard 279–1971. Standard for butter CXS Standard for butter CXS 279-1971.

Dorozhkina, T., Bukhmet, M., 2012. Правильный выбор эмульгатора – залог успеха маргарина на рынке (Bukhmet, M. The right choice of an emulsifier – margarine's pledge of success in the market). Oil and Fat Industry, vol. 1, p. 32-34. (In Russian).

Fedyakina, Z., Gorshkova, L., Rubina, L. 2007. Жировые эмульсии. Требования к эмульгаторам в свете современных тенденций развития маргаринового производства (Fat emulsions. 2007. Requirements for emulsifiers in the light of contemporary margarine production development rrends). Oil and Fat Complex, vol. 3, no. 18, p. 58-62. (In Ukrainian).

Fredrick, E., Walstra P., Dewettinck, K. 2009. Factors governing partial coalescence in oil-in-water emulsions. Advances in Colloid and Interface Science, vol. 153, no. 1-2, р. 30-42. DOI:

GOST 3626, 1973. Milk and milk products. Methods for determination of moisture and dry substance. Moscow: Standardinform.

GOST 5867, 1990. Milk and dairy products. Method for determination of fat. Moscow: Standardinform.

Gulyaev-Zaitsev, S. S. 1986. The role of milk plasma in the formation of the structure and texture of low-calorie oil (Роль молочной плазмы в формировании структуры и консистенции низкокалорийного масла). Dairy industry, no. 12. p. 24-28. (In Russian).

Halukh, B., Paska, M., Drachuk, U., Basarab, I. 2016. ВПЛИВ ЕМУЛЬГАТОРІВ, СТАБІЛІЗАТОРІВ І СТРУКТУРОУТВОРЮ-ВАЧІВ НА ФОРМУВАННЯ СПОЖИВЧИХ ВЛАСТИВОСТЕЙ ЖИРОВИХ ПРОДУКТІВ. Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies, vol. 18, no. 2, p. 165-170. DOI:

Ipatova, L. G., Zadorozhnaya, D. G., Mulchenko, O. A. 1999. Фосфолипиды в пищевых эмульсиях, обогащенных функциональными инградиентами (Phospholipids in food emulsions enriched with functional ingredients). Oil and Fat Industry, no. 2, p. 17-19. (In Russian).

Ipsen, R. 2017. Microparticulated whey proteins for improving dairy product texture. International Dairy Journal, vol. 67, р. 73-79. https://doi:10.1016/j.idairyj.2016.08.009 DOI:

ISO 8968-2, 2001. Milk — Determination of nitrogen content — Part 2: Block-digestion method (Macro method). International Standard Organisation.

Krasulya, N. G., Zaitseva, V. V. 1986. Влияние стабилизаторов структуры на вязкостные свойства эмульсий свойства эмульсий (The influence of structure stabilizers on the viscosity properties of emulsions) of emulsions Proceedings of VNIIMS “Biological and physico-chemical studies in oil-making and cheese-making”, p. 79-82 (In Russian).

Lapach, S. N., Chubenko, A. V., Babich, P. N. 2001. Statistical methods in biomedical research using Excel. Kiev, Ukraine : Morion, 408 p.

Leal-Calderon, F. 2012. Emulsified lipids: formulation and control of end-use properties. Oilseeds and Fats Crops and Lipids, vol. 19. no. 2, p. 111-119. DOI:

Mollakhalili, N., Mohammadifar, M. A., Naseri, A. R. 2014. Effective factors on the stability of oil-in-water emulsion based Beverage: A Review. Journal of Food Quality and Hazards Control, vol. 1, p. 67-71.

Nguyen, V., Duong, C. T. M., Vu, V. 2015. Effect of Thermal Treatment on Physical Properties and Stability of Whipping and Whipped Cream. Journal of Food Engineering, vol. 163, p. 32-36. jfoodeng.2015.04.026 DOI:

Oborina M. V., Vyshemirsky F. A., Topnikova E. V. 2003. The influence of structure stabilizers on the properties of cream as a raw material for the production of low-fat oil. In Collection of materials NPK Oil. Cheese. Status, problems, development prospects. Uglich, Ukraine p. 40-41.

Ribeiro, A. P. B., Masuchi, M. H., Miyasaki, E. K., Domingues, M. A. F., Stroppa, V. L. Z., de Oliveira, G. M., Kieckbusch, T. G. 2014. Crystallization modifiers in lipid systems. Journal of Food Science and Technology, vol. 52, no. 7, p. 3925-3946. DOI:

Rios, R. V., Pessanha, M. D. F., Almedia, P. F. A, Vianna, C. L., Lannes, S. C. S. 2014. Application of fats in some food products. Food Science of Technology, vol. 3, no. 1 p. 3-15. DOI:

Ronholt, S., Mortensen, K., Knudsen, J. C. 2013. The effective factors on the structure of butter and other milk fat-based products. Comprehensive Reviews in Food Science and Food Safety, no. 12, p. 468-482. DOI:

Rybak, O. 2016. Milk fat in structure formation of dairy products: a review. Ukrainian Food Journal, vol. 510, no. 5, issue 3, p. 499-514. DOI:

Topnikova E. V. 2005. Особенности формирования структуры сливочного масла пониженной жирности (Features of the formation of the structure of low-fat butter). Storage and processing of agricultural raw materials, no 2. p. 34-37. (In Russian).

Topnikova, E. V. 2004. Изучение эффективности использования стабилизаторов структуры при выработке сливочного масла пониженной жирности (Study of the effectiveness of the use of structure stabilizers in the production of low-fat butter). Storage and processing of agricultural raw materials, no. 5. p. 23-26. (In Russian).

Topnikova, E. V., Oborina, M. V. Vyshemirsky, F. A. 2002. The influence of structure stabilizers on structural and mechanical indicators and properties of low-fat milk-fat dispersion. In Collection of materials NPK Technological aspects of complex processing of agricultural raw materials in the production of environmentally friendly food products for general and special purposes. Uglich, Ukraine., p. 510-512.

Vaitkus, V., Kazlauskaite, E., Malakauskiene, B. 1981. Модификация методики определения эффективности гомогенизации молока по отстаиванию жира (Modification of the methodology for determining the effectiveness of milk homogenization for the upholding of fat). Proceeding of Lithuanian branch of VNIIMS, p. 112-115.

Viriato, R. L. S., Queirós, M. de S., da Gama, M. A. S., Ribeiro, A. P. B., Gigante, M. L. 2018. Milk fat as a structuring agent of plastic lipid bases. Food Research International, vol. 111, p. 120-129. DOI:

Vyshemirsky, F. A., Topnikova, E. V., Kuchnova, O. A. 1997. Разработка требований к консистенции сливочных паст (Development of consistency requirements for creamy paste). Proceedings of the VNIIMS Institute “Actual problems of oil making, assortment, quality, efficiency”, p. 11-23. (In Russian).

Zobkova, Z. S. 2007. Пищевые вещества, формирующие консистенцию и новые свойства молочных продуктов (Foodstuffs forming consistency and new properties of dairy products). Dairy industry, no. 10, p. 18-19. (In Russian).



How to Cite

Stadnyk, I., Bodnarchuk, O., Kopylova, K., Petrov, P., Bal-Prylypko, L., & Narizhnyy, S. (2021). Modification of the properties of milk-fat emulsions with the phase structure of "oil in water" in the dependence on the mass part of the lipoid and the stabilizing systems. Potravinarstvo Slovak Journal of Food Sciences, 15, 741–748.

Most read articles by the same author(s)

1 2 > >>