Phase separation in optically opaque emulsions

Gina M. Pilhofer, Michael J. McCarthy, Robert J. Kauten, J. Bruce German

Research output: Contribution to journalArticle

15 Scopus citations

Abstract

Creaming of the dispersed oil phase in opaque oil-in-water emulsions was followed as a function of time and position using proton magnetic resonance. Measurements of T1 along a vertical slice were used to quantify the oil-phase concentration. Emulsions were also described by laser-diffraction particle-size analysis to compare particle-size analysis with creaming behavior as determined by T1 measurements in model triolein-in-water emulsions and more complex milk fat-in-water emulsions. Particle-size distributions failed to accurately predict the measured creaming behavior in the emulsions studied. Measurements of component nuclear relaxation were shown to be useful for characterizing oil-phase migration as a function of surfactant level, dispersed phase volume, and crystallization behavior of the lipid phase in emulsions.

Original languageEnglish (US)
Pages (from-to)369-380
Number of pages12
JournalJournal of Food Engineering
Volume20
Issue number4
DOIs
StatePublished - 1993

ASJC Scopus subject areas

  • Food Science

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    Pilhofer, G. M., McCarthy, M. J., Kauten, R. J., & German, J. B. (1993). Phase separation in optically opaque emulsions. Journal of Food Engineering, 20(4), 369-380. https://doi.org/10.1016/0260-8774(93)90084-W