Phase separation in optically opaque emulsions

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

Research output: Contribution to journalArticlepeer-review

15 Scopus citations


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
Issue number4
StatePublished - 1993

ASJC Scopus subject areas

  • Food Science


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