Abstract
The report describes an easy and new method for the quantitative evaluation of creaming for oil in water emulsions using absorption measurements of a dye that was dissolved into the oil phase prior to the emulsion preparation. The measurements were carried out by dissolving samples, withdrawn at different intervals from the bottom of the stored emulsions, in acetone, to obtain clear colored solutions. The technique was found suitable to predict the tendency of an emulsion to undergo creaming. The proposed method has been compared to known methods for droplet size evaluation, and a good correlation was obtained.
| Original language | English |
|---|---|
| Pages (from-to) | 164-166 |
| Number of pages | 3 |
| Journal | LWT - Food Science and Technology |
| Volume | 19 |
| Issue number | 2 |
| State | Published - 1986 |