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The study was concerned with development of orange flavor emulsion by homogenizing method. Different gum concentration and number of passes were used during emulsion formation. Three different concentration of Gum Arabic (10%, 15% and 20%) and 4, 6 and 8 numbers of passes were used in the experiment. For each concentration of gum 4, 6 and 8 numbers of passes were applied and graphically observed their stability kinetics' and microscopic view of particle distribution in emulsion system wasdoi:10.3329/jbau.v9i2.11043 fatcat:526jvtkns5gqplr3d6zlxlqdxu