The droplet size distribution in emulsions of water in oil (and oil in water) influences the taste, smell, appearance and microbial stability of foods such as margarine, butter, mayonnaise, salad dressing and soft cheese.
The Bruker minispec provides a fast and accurate analysis of droplet size distribution, giving manufacturers important information about the shelf life and palatability of their products. With the new G-Var Method, the Droplet Size Analyzer is now even faster and more cost efficient than before.
Benefits of the new G-Var Method versus previous D-Var method and other methods:
Relevant Educational Webinar(s) can be found here.