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ABSTRACT
The possibilities of stabilizing emulsions by means of proteins and polysaccharides have been discussed. It is shown that the use of anionic polysaccharides makes it possible to increase considerably the stability of protein-containing emulsions. The developed methods of stabilizing emulsions by means of anionic polysaccharides are protein-universal and useful for the preparation of emulsions based on phases of different polarity. The use of these methods allows to avoid the use of low-molecular surfactants for the preparation of protein-containing C/W emulsions.
