Physicochemical parameters of food emulsion products with summer savory <i>(Satureja hortensis</i> L.) essential oil

Summer savory ( Satureja hortensis L.) is a plant source of essential oil belonging to the Lamiaceae family, widely used in food industry. The present work aims determine physicochemical parameters emulsions containing oil. summer with main components carvacrol (63.71%), γ -terpinene (20.47%), and p -cymene (5.08%) was this study. Several model variants have been developed varying amounts emulsifier (2 3% soy protein isolate), phase (20 40% sunflower oil), (0.2 0.4%). following emulsion were determined: Gibbs free energy, enthalpy, entropy. This parameter thermal effect system. process determined as exothermic negative enthalpy. Emulsions prepared 2% soybean isolate, phase, 0.4% characterized by some good results high equilibrium constants energies. Model salad diet dressings had also developed, 0.2 0.3% oil, which qualified sensory analysis. overall evaluation showed that evaluators perceived best properties those 0.2%