bentolhoda Rahmani - MSc Graduate, Yazd Islamic Azad University, Science and Research Branch, Iran
Masood Najaf Najafi - Faculty Member, KhorasanRazavi Agricultural Jihad Center for Higher Education, Iran
Seyed Ali yasini ardakani - Assistant Professor, Yazd Islamic Azad University, Science and Research Branch, Iran

The current study investigated the effect of concentration in the solution phase of BalangooyShirazi seed gum (1-0/3 Percent), fixed oil phase volume about 20 percent, the presence and absence of proteins in soluble condensed milk ( 0 and 4 percent), PH (3-8), durability (0- 21 days) over stability, microscopic features, supersonic rheological emulsion, and ultra thoracic. Results showed that in concentrations over 0.5, protein percentage assisted the emulsion stability via increasing viscosity and formation of gel network. The highest stability of this emulsion occurred in PH=8, however decreasing PH to 3, increased the separation rate and duplex. Meanwhile emulsion stability in control sample PH=8 and PH=3 was significant. Due to thermodynamics inconsistency between the two biopolymers and fluctuations, samples with gum (1-0.3 percent) were separated. Frosting process in PH= 3 and 5 took place more rapidly. The gum in emulsion with the PH in neutral to alkaline range and the absorbed proteins on droplet surfaces was compatible and accordingly led to the stability of emulsion

Emulsion stability, BalangooyShirazi seed gum, Thermodynamics inconsistency