HYDROCOLLOIDS EFFECT ON THE QUALITY OF EMULSIONS FOR BEVERAGES
Journal Title: Вчені записки Таврійського національного університету імені В. І. Вернадського. Серія: Технічні науки - Year 2018, Vol 29, Issue 1
Abstract
The method for preparing emulsions with hydrocolloids with gumarabic and starch is improved, by introducing new technological parameters. Samples of food emulsions using different amounts of gumarabic or starch, as a stabilizer (with a constant amount of oil phase) and samples of emulsions with varying amounts of oil phase and constant amount of stabilizer were studied. The optimal version of the ratio of the water stabilizer and the oil phase of the emulsion is characterized by obtaining a maximum amount of emulsion particles up to 1 micron.
Authors and Affiliations
О. А. Луговська
Keywords
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