Effective Factors on the Stability of Oil-in-Water Emulsion Based Beverage: A Review
نویسندگان
1 Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran
2 Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran
3 Research Center for Molecular Identification of Food Hazards, Shahid Sadoughi University of Medical Sciences, Yazd, Iran
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چکیده
Beverage emulsions are systems that are composed of two liquids including oil and water which are prepared by homogenizing oil phase in an acidic aqueous phase. They must be stable in both concentrated and diluted form for a period of 6-12 months upon standing at room temperature. Two immiscible phases contained ...
