Lugovska, OksanaSidor, Vasyl2015-04-272015-04-272014Lugovska, O. Influence of starch and oil phaseratio on the quality of emulsions / O. Lugovska, V. Sidor // Journal of Faculty of Food Engineering. – 2014. – V. XIII, Issue 4. – Р. 385-391https://dspace.nuft.edu.ua/handle/123456789/20224The paper providesbasic information on improvements in the production of emulsions. We consider the theory of a stable emulsion system, namely the particular use of raw materials and their properties in order to analyze the conditions required by the process of homogenization. Therefore, due to the great numberof existing theories, our aim is to determine the most efficient one to be used in the production of emulsions. Great attention is beingpaid as well to the use of stabilizerreceipt of test data required by the calculation formulas of finished products and technological design process of emulsions. To assign these methods of using stabilizer such asmodified starch, different yield results were obtained regarding the storage stability of emulsions.starchparticle sizeemulsionphasestabilityкрохмальемульсіїрозмір частинокфазистабільністькрахмалразмер частицэмульсиифазыстабильностькафедра експертизи харчових продуктівArticle