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.  


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