Physico-chemical properties of selected stabilizing substances, namely natural hydrocolloids, natural and modified starches and natural and synthetic emulsifiers, were studied. The emulsifiers are prominent among the investigated stabilizing substances in view of their high foam formation and fat emulsification capacities. The frimulsion-type hydrocolloids exhibit a similar or sometimes even higher emulsifying effectivenes greater emulsion stability. None of the studied starches displayed emulsifying properties, and they stabilize solutions by increasing their viscosity, a process due to starch pasting.
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