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The analytical study determined that the production technology of dry fats for food having foam and emulsion structure is to develop towards new approach allowing their absorption by spraying a fat mixture and transforming it into powdered filler. To justify the technology of obtaining dry fats for foamed desserts manufactures with the use of surfactants, we need to determine the rational contents of the main ingredients. The purpose of these studies is to examine the influence of sodium caseinate and surfactants on the process of the interfacial adsorption layers formation. We found how surfactants impact interfacial adsorption layers and marginal interfacial shear strength on the edge of the oil and air. It allows the study of processes occurring during recovery of dry fats and foam and emulsion system. We studies the impact of the sodium caseinate and surfactants on the marginal interfacial shear strength being on the edge of the oil and air at the temperature t = 20 ± 1 and 60 ± 1oC. It has been found that the use of surfactants E471 provides systems with high interfacial shear strength on the edge of the oil and air at all analyzed The application of surfactants E322 provides a system with high interfacial shear strength on the edge of the oil at both high and low temperatures, which allows us to obtain a stable emulsion in the first stage of the restoration of dry fat. Note that in case of properly selected surfactant mixture, while weakening interfacial adsorption layers at the water/oil interface, interfacial shear strength of adsorption layers at the water/air interface increases.

The Study of Surface-Active Agents’ Impact on the Strength of Interfacial Adsorption Layers