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Vanya Gandova Ivan Genov

Abstract

The effects of casein addition in oil-in-water emulsions made with 2 and 4 wt % protein and 10, 15, 25 and 35 wt % corn oil were investigated. A carbohydrate (starch), sodium chloride (NaCl) and potassium chloride (KCl), were used as supplements to prove the emulsion stability. Different analyses were prepared to investigation of emulsions. pH were measured and the values – connected with gravitational creaming and phase separation. Comparing the analyses’ results determined that emulsions prepared with 2 wt % of casein as protein, 25 % of corn oil and mix of carbohydrate 2 % - KCl 2 % exhibit more stability.

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How to Cite
GANDOVA, Vanya; GENOV, Ivan. Influence of casein and different supplements into stability of Corn Oil/Water emulsions. Food Science and Applied Biotechnology, [S.l.], v. 3, n. 1, p. 9-15, mar. 2020. ISSN 2603-3380. Available at: <https://www.ijfsab.com/index.php/fsab/article/view/48>. Date accessed: 07 apr. 2020. doi: https://doi.org/10.30721/fsab2020.v3.i1.48.