Abstract: The article is devoted to assessing the usage effectiveness of ultrasonic vibrations at preparation of emulsion structure drinks
from high-protein vegetable raw materials (oilcake and flour from oilseeds). The ultrasonic technological device «Volna» (model
USTA-0.4/22 – OM) has used as ultrasonic vibrations generator. The high-protein raw material was peppermint from the kernel of
pine nuts at obtaining a vegetable analogue of milk. Flour from cake of pine nuts was used at obtaining a vegetable analogue of milk
cream. The basis for emulsions was demineralized water of drinking quality. The operating parameters for obtaining model
emulsions - vegetable analogues of milk and cream: temperature 70 ° C, hydraulic module 1:7, processing time 30 and 60 seconds,
the intensity of ultrasonic exposure is 16 W/cm2. Evaluation of the colloidal stability of the emulsions was performed using an OPn3 laboratory centrifuge.
The effectiveness of ultrasound in obtaining vegetable analogues of milk and drinking cream was evaluated according to the
results of a study of model emulsions for the content of dry substances (refractometric) and protein (formol titration), taking into
account the degree of dispersion of the extracted and additionally made vegetable oil (Biolam LOMO C11 microscope). According to
experimental data, micelles are dispersed and distributed more efficiently in the emulsions of “vegetable cream” (micelle sizes from
32 μm to 55 μm) than in emulsions of “vegetable milk” (micelle sizes from 55 to 75 μm, depending on the processing time) . The
research results can be used to select technological parameters in the industrial production of plant analogues of milk drinks.