Hydrocolloids effect on the quality of oil-water emulsion for foodstuffs and beverages

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dc.contributor.authorLugovska, Oksana
dc.contributor.authorSidor, Vasyl
dc.date.accessioned2016-05-12T09:36:40Z
dc.date.available2016-05-12T09:36:40Z
dc.date.issued2016
dc.description.abstractThe procedure of emulsion preparation with hydrocolloids which are stabilizer-emulsifiers, namely gum-arabic and starch, was updated by introducing new technological parameters, such as oil : aqueous phase ratio, sequence and parameters of ingredients introduction, parameters of pre-emulsion preparation and homogenization. The food emulsion samples were investigated using different amounts of gum-arabic and starch at constant amount of oil phase and samples with variable amount of oil phase and constant amount of a stabilizer. The optimum ratio between aqueous stabilizer and oil phase is characterized by maximum number of emulsion particles with the size under 1 micron.uk_UA
dc.identifier.citationLugovska, O. Hydrocolloids effect on the quality of oil-water emulsion for foodstuffs and beverages / Oksana Lugovska, Vasyl Sydor // Journal of Chemistry & Chemical Technology. – 2016. – V. 10, № 1. – Р. 97-104uk_UA
dc.identifier.urihttps://dspace.nuft.edu.ua/handle/123456789/23201
dc.subjectкафедра експертизи харчових продуктівuk_UA
dc.subjectgummiarabicuk_UA
dc.subjectaromatic emulsionuk_UA
dc.subjecthydrocolloiduk_UA
dc.subjectstabilizeruk_UA
dc.subjectstarchuk_UA
dc.subjectгуміарабікuk_UA
dc.subjectароматичні емульсіїuk_UA
dc.subjectгідроколоїдuk_UA
dc.subjectстабілізаторuk_UA
dc.subjectкрохмальuk_UA
dc.titleHydrocolloids effect on the quality of oil-water emulsion for foodstuffs and beveragesuk_UA
dc.typeArticleuk_UA

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