Electronic Journal of Polish Agricultural Universities (EJPAU) founded by all Polish Agriculture Universities presents original papers and review articles relevant to all aspects of agricultural sciences. It is target for persons working both in science and industry,regulatory agencies or teaching in agricultural sector. Covered by IFIS Publishing (Food Science and Technology Abstracts), ELSEVIER Science - Food Science and Technology Program, CAS USA (Chemical Abstracts), CABI Publishing UK and ALPSP (Association of Learned and Professional Society Publisher - full membership). Presented in the Master List of Thomson ISI.

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Dłużewska E. , Panasiewicz M. , Leszczyński K. 2004. EFFECT OF GUM ARABIC AND MODIFIED STARCH ON STABILITY OF BEVERAGE EMULSIONS, EJPAU 7(2), #10.
Available Online: http://www.ejpau.media.pl/volume7/issue2/food/abs-10.html

ABSTRACT

The aim of this study was to evaluate the effect of various emulsifiers on stability of flavour emulsion being applied to production of soft drinks. Two preparations of gum arabic and hydrophobically modified starch have been applied to emulsify and stabilize the emulsion. The stability was determined by: the ringing test, centrifugal method and by determining the particle size of dispersed phase. In comparison with emulsions stabilized by single preparations, the improvement of emulsion stability was achieved by using together two preparations of gum arabic or modified starch and Valspray A in proportion 2:1. Higher degree of emulsion opacity was achieved by using mixture of gums arabic than by using the modified starch. Such higher opacity allows to obtain beverages with a typical cloudiness for natural juices.

Key words: beverage emulsion, stability, gum arabic, modified starch..

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