Droplet Size Distribution in Food Emulsions
6 June 2017

Water-in-oil (W/O) and oil-in-water (O/W) emulsions are found in everyday meals, mainly as margarine, low fat spread, and butter (W/O) or, as mayonnaise, salad dressing, and soft cheese (O/W). The droplet size distribution in these emulsions influences their taste, smell, and appearance, as well as their shelf life and spread behavior. Bruker’s minispec allows a fast, non-invasive, and accurate analysis of the droplet size distribution in these products. It is based on a Time Domain (TD) NMR technique which is equally applicable to free and to flocculated droplets. Moreover, it has the ability to assess individual droplet sizes rather than cluster sizes.  

     Page  Next