摘要：In this research, the effects of K2HPO4 and NaCl addition on the emulsion characteristics of whole egg, egg white and yolk were investigated. For these purpose, emulsion capacity, viscosity, stability ratio the oil and water separations were measured as parameters. 2.5 %NaCl and 0.25% K2HPO4 additions increased the emulsion capacity and viscosity of whole egg and its two portions at statistically significant level. On the other side, apart from control groups. It had not been obtained stable emulsions on the other samples.
