Eureka! Institutional Repository

In the present research, the creation of emulsions under oral treatment has been examined. By the use of an oily phase, with which the human tongue was making accelerating passes through the plate, the emulsifying ability of human’s saliva was observed. The main aim of this research was to ascertain if saliva consists a good emulsifier. For a justified conclusion to be drawn the experiments continued with the addition of a caseinate solution simultaneously with the oily phase in the oral cavity and the addition of fat free milk with the oily phase followed up separately. The choice of the two emulsifiers was made in order for more ample results to be available for compares and contrasts with the natural emulsifier (saliva). The inferences are summarized in two directions. The first direction has to do with the number of passes (with the tongue through the plate). So with the saliva as with the saliva-caseinate solution and with the saliva-fat free milk, it was pointed out that the more intensive the oral treatment is the better emulsion appears. The second direction was driven from the additive substance with emulsification abilities. They experimentally clarified that the caseinate solution has the same emulsifying capability with the human saliva under mild oral treatment while the fat free milk turned out to have emulsifying role of low interest, yielding large droplet diameters.