WYBRANE WŁAŚCIWOŚCI FIZYKOCHEMICZNE MODELOWYCH UKŁADÓW EMULSYJNYCH ZWIERAJĄCYCH OLEJ ZE SŁODKICH MIGDAŁÓW, LECYTYNĘ I Β-Glukan
MAŁGORZATA KOWALSKA,
PIOTR LUDWIŃSKI,
ANNA ŻBIKOWSKA
et al.
Abstract:Background. Emulsions are perishable systems. In order to achieve certain stability, e.g. a variety of chemical substances and compounds of natural origin are used to stabilize and improve the physicochemi cal properties and also to increase the nutritional value of the final product. The purpose of this study was to analyze the effect of the addition of lecithin and β-glucan on the parameters of texture, color, physical stability and microstructure of emulsion systems containing sweet almond oil. Emulsions co… Show more
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