Lugovska, OksanaSidor, Vasyl2016-05-122016-05-122016Lugovska, 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. 97-104https://dspace.nuft.edu.ua/handle/123456789/23201The 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.кафедра експертизи харчових продуктівgummiarabicaromatic emulsionhydrocolloidstabilizerstarchгуміарабікароматичні емульсіїгідроколоїдстабілізаторкрохмальArticle