Investigation of stability characteristics of emulsions with (Ziziphus jujube Mill. Oil) water and oil phase vegetable sunflower oil 20, 40 and 60%

The stability characteristics of model emulsions O/W with stabilizer 20% dry matter from four varieties of Ziziphus jujube (Tiger tooth, Li (with and without spines), China 2A) of Bulgarian origin were studied. The stability characteristics of the varieties during storage (first, fifth, tenth day) were investigated. Basic emulsion characteristics (stability, dispersity and distribution of oil globules) were analyzed. Increasing the oil phase from 20 to 40 and 60% increased the stability of the emulsions systems in the storage process. Dispersity increases with increasing oil phase (20, 40 and 60%). Microscopic studies prove the analysis of the stability characteristics made. Good stability properties were established for all four jujube varieties of Bulgarian origin.