Some foods, especially beverages that are made using emulsions containing 1–1000 nm particle size and treated as objects of classical colloid chemistry.
Of great importance for the stability of these products is the size of the particles. In the case where known information about the particle size emulsion, then you can control their stability and quality.
The work purpose is stability research inulin and olihofructose depend on size рН, temperature and a storage time of foodstuff in which they were used. Метою роботи є дослідження надійності інуліну і олігофруктози, які залежать від величини рН і температури зберігання харчових продуктів, в яких вони використовувалися.
