Measurements Accuracy in the Research of Food Emulsion Stability Based on the Regression Analysis

Emulsions are dispersions of tiny droplets, which allow the fat or oil phase to be dispersed throughout a continuous aqueous phase to impart taste, texture and flavor of the food product. Emulsions are inherently unstable and eventually flocculate and exfoliate. Stabilizers, such as low molecular weight emulsifiers and polymers, can form an interfacial layer around emulsified droplets resulting in emulsion creation and stabilization. To discover the stability of emulsion liqueur as a representative of colloid systems, the amount of its components was varied, and the stability of emulsions was studied after centrifugation. The analysis of the measurement accuracy of the content of the protein precipitate as the results of the direct replicate measurements at the realization the full factorial experiment was performed. The results of the emulsion stability modeling suggest that the most stable is the colloidal system of the following composition: 16% vol. of alcohol in the water-ethanol solution, 10 % wt. of powdered milk and 0.15 % wt. of lecithin.