Читать книгу Food Chemistry - Группа авторов - Страница 29

Methyl cellulose, alignates, and tragacanth that are hydrocolloids can communicate with preservatives and stop their activity. In pharmaceutical preparations, different emulgents are utilized in preparation of many applications [69]. Preservatives, emulsified oil phase, and emulgent molecules react together. The concentration of preservatives is affected by multiple factors such as the nature of oil, type of concentration of emulgent, and water ratio.