Stabilizing properties of the finely dispersed powders of spicy-aromatic and carotene containing raw materials in the oil in water emulsion are studied. The dependence of the rheological properties of sauces on the concentration of phyto- and oil carotene containing semi-finished product (PhOCSP) is investigated. The forms of moisture linking in sauces of the emulsion type with optimal dosage of PhOCSP are determined by the thermogravimetric method.
