Development of orange flavour emulsion

Abstract

The study was concerned with development of orange flavor emulsion by homogenizing method. Different gum  concentration and number of passes were used during emulsion formation. Three different concentration of Gum  Arabic (10%, 15% and 20%) and 4, 6 and 8 numbers of passes were used in the experiment. For each concentration  of gum 4, 6 and 8 numbers of passes were applied and graphically observed their stability kinetics’ and microscopic  view of particle distribution in emulsion system was observed for each sample through microscope. It was found that  at 15% gum concentration and 6 passes was best one and showed most stability than others.   DOI: http://dx.doi.org/10.3329/jbau.v9i2.11043   J. Bangladesh Agril. Univ. 9(2): 291–296, 2011