Comparative Study of Mechanical and Ultrasonic Homogenization in the Production of Food Oil–Water Emulsions
Abstract
This study examines laboratory methods for producing food-grade oil–water emulsions based on purified reheated vegetable oils using phospholipid emulsifiers. Conventional mechanical homogenization and ultrasonic homogenization were compared in terms of emulsion quality and stability. The effects of oil concentration, emulsifier type, processing temperature, and mixing time were evaluated. Ultrasonic homogenization at 20 kHz produced finely dispersed emulsions with droplet sizes of 0.1–0.5 µm and stability of up to 30–35 days. Optimal stability was observed at oil contents of 15–20% and temperatures of 50–60 °C. The results show that emulsions from reheated oils are comparable to those from fresh oils and can be effectively used as release agents in bakery and confectionery production.
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