Establishing the regularity of the emulsification process

The study is aimed at assessing the influence of degree quantitative content vegetable oil in an aqueous-oily medium on emulsification process. Safflower was chosen as main ingredient phase. safflower varied from 20 to 80% relation water. stability emulsions depends many factors, including ultrasonic action, water-oil ensured only if a film forms interfacial surface that mechanically prevents aggregation particles dispersed It stabilizing adsorption film, and not low tension, exclude possibility fusion phases. production based various oils, used perfumery, food, petrochemical other industries. disadvantage above analogues parameters process has been established they do have set functional technological properties necessary for new types food products. This paper presents results components formation emulsion under ultrasound exposure. largely exposure - frequency amplitude ultrasound, well its power. Therefore, establishing regularity mixture using urgent task. In connection with expansion scope emulsions, studies are being conducted treatment physico-chemical rheological final product.