STABILIZER FOR FOOD EMULSIONS OF OIL-IN-WATER TYPE AND METHOD FOR ITS PRODUCTION Russian patent published in 2024 - IPC A23L29/10 C08B37/18 

FIELD: food industry.

SUBSTANCE: invention relates to production of emulsion stabilizer when processing brown algae. Proposed stabilizer of food oil-in-water emulsions consists of sulphated polysaccharides from brown algae Ascophyllum nodosum, Saccharina japonica or Saccharina latissima molecular weight of 10–25 kDa. Sulphated polysaccharides represent a linear sulphated polymer consisting of 65–80% of fucose residues and characterized by content of sulfo groups in range of 5–25%. Method of producing stabilizer involves grinding brown algae Ascophyllum nodosum, Saccharina japonica or Saccharina latissima, treatment with chemical reagents, which is carried out in two stages. At the first stage, dry algae are extracted with a solution of calcium chloride or acetic acid with temperature of 60–80 °C. At the second stage, the obtained extract is subjected to hydrolysis. Hydrolysis is carried out with nitric, hydrochloric or oxalic acid at temperature of 85–90 °C and pH 1.5–2 for 30-50 minutes or hydrolysis is carried out with sodium hydroxide or potassium hydroxide at temperature of 50–60 °C and pH 8.5–9 for 20–30 minutes. Thereafter, the solution is neutralized to neutral pH. Target product is extracted by dialysis on 8 kDa membrane with separation of low-molecular impurities and dried.

EFFECT: invention enables to obtain an emulsion stabilizer from brown algae in form of a dry powder for stabilizing oil-in-water emulsions, which is active in concentration of 0,1–0,3 wt.%.

2 cl, 7 ex