INFLUENCE OF STARCH AND OIL PHASE RATIO ON THE QUALITY OF EMULSIONS

Abstract

The paper provides basic 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 number of existing theories, our aim is to determine the most efficient one to be used in the production of emulsions. Great attention is being paid as well to the use of stabilizer receipt 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 as modified starch, different yield results were obtained regarding the storage stability of emulsions. The particle size is of great importance for the stability of these products. The diameter of emulsion depends  on  the  process  of  manufacturing  technology. In this  sense, further  details  on the  process  of homogenization  of  emulsions  are  provided.  Moreover  the  features  of  this  process  are  analyzed  by means of the results on emulsion stability during storage.