Abstract
Gum Arabic (GA) is a unique polysaccharide which has excellent emulsifying and encapsulating properties. GA is very widely used in food and non-food industry. Emulsive stability depends on concentration, temperature as well as on homogenization time. Thus the priority task of this research work is to improve the quality of final products by getting stable emulsions under the conditions that allow to vary the time of homogenization.
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