Abstract
The properties and efficiency of O/W emulsions were investigated. Influence by oil phase in the emulsification processes was determined. After centrifugation measurements in emulsions with high percent oil four phases were observed. pH values in all emulsions was measured and found from 5.8 to 6.3 in connection with application of foods. During the storage period of fourteen days the spectroscopic measurements were perform in continuous phase and middle radius of particle sizes were calculated.
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