Stability studies of some food emulsions

  title={Stability studies of some food emulsions},
  author={Viorica Popescu and Alina Soceanu},
Emulsions, thermodynamically unstable mixtures, are dispersed systems in which one liquid is dispersed as droplets in a second immiscible phase. In most natural and processed foods, the immiscibility of water with lipids is overcomed by dispersing one phase as droplets into the other phase. The oil-in-water emulsions are highly stable. This is because some… CONTINUE READING