S Hosseinzadeh - Department of Food Science. Ferdowsi University. Mashhad. Iran
A Bostan - Nanotechnology department, Research Institute of Food Science and Technology (RIFST), Mashhad, Iran

Emulsions are the unstable solutions and due to repulsive forces between the molecules in the two phases separated after a period of time. Emulsifiers are compounds with hydrophilic and hydrophobic chains and due to this property connected immiscible phases together and produced stable emulsion. In this study stability of two emulsions prepared by spearmint oil 2.5% w/w with an aqueous malthodextrin/Arabic gum (M:G) and modified starch (MS) at 3 different concentrations including 10%, 20% and 30% w/w were studied. Emulsion quality parameters such as Brix, particle size, particle distribution, microscopic structure, pH and creaming during six weeks at 4°C were studied. pH in all emulsions were fixed between 3.94 to 4.02 in M:G and 4.22 to 4.35 in MS emulsions. In both type of emulsion by increasing the concentration of solid materials the stability of emulsion were increased

Emulsion, Spearmint oil, Stability