The production of food emulsions has increased the demand for processes, natural emulsifiers and stabilizers that provide reasonable stability. This study approaches the influence of parameters that affect the stability of emulsions produced by sonication, such as ultrasonic power (150, 225 and 375 W) and gelatin concentration, when producing alginate, potato starch and gelatin stabilized emulsions. The results showed that sonication reduced viscosity, surface charge and improved the interfacial properties of biopolymeric solutions. Emulsions presented visual kinetic stabilization after 7 days of storage. The increase of sonication power reduced particle size but increased flocculation. The use of ultrasonic power at 225 and 375 W and gelatin in a concentration above 1.0% resulted in stable emulsions with smaller particle size, which is desirable for its application in food systems.

食品乳剂的生产增加了对提供合理稳定性的工艺，天然乳化剂和稳定剂的需求。这项研究探讨了在生产藻酸盐，马铃薯淀粉和明胶稳定的乳剂时，影响超声处理乳剂稳定性的参数的影响，例如超声功率（150、225和375 W）和明胶浓度。结果表明，超声处理降低了粘度，表面电荷并改善了生物聚合物溶液的界面特性。乳剂在储存7天后呈现出视觉动力学稳定性。超声处理能力的提高减小了粒径，但增加了絮凝作用。使用225和375 W的超声波功率和浓度超过1.0％的明胶可产生粒径较小的稳定乳液，