Method for producing a multicomponent fat emulsion

Abstract

This utility model relates to the food industry, specifically to the production of fat emulsions and meat products using them. The technical result is the production of a stable emulsion system with a uniform distribution of the fat phase, improved structural, mechanical, and organoleptic properties, and increased biological value. The method for producing a multicomponent oil emulsion involves the use of horse meat fat, chickpea flour, safflower oil, rice bran wax, and water. Chickpea flour is dispersed and hydrated in water at a temperature of 40-50°C, and safflower oil is added to a mixture of horse meat fat and rice bran wax melted at a temperature of 50-80°C. The aqueous phase is gradually introduced into the fat phase, emulsified, homogenized, and cooled to a temperature of 4°C until a stable structure is formed.The utility model enables the production of a multi-component fat emulsion with an increased content of polyunsaturated fatty acids, improved structural-mechanical and functional-technological properties, as well as high emulsion stability.