Development of orange flavour emulsion
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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.