Investigation of Physical Stability of Baobab Pulp Emulsion – for Food Application
Background and objectives Baonaise is a novel plant-based savoury sauce. Baonaise sauce base (BSB) is produced from baobab fruit pulp. Creaming and phase separation were observed in Baonasie from previous studies at the company. In this study, concentration, temperature and type of oil, speed and time of mixing were studied to investigate the factors influencing the physical stability of baobab p