#2001

Emulsions Stability

ANALYSIS OF EMULSION STABILITY IN FOOD

DESCRIPTION

The physicochemical stability of emulsions is studied using a vertical scan macroscopic analyzer (TurbiScan MA 2000 [l’Union, France]). The combination of Backscattering and Transmission sensors with a vertical scanner enables detecting physical heterogeneities (size increase or local concentration change) over the whole sample height with a vertical resolution up to 20 µm. Thus, nascent destabilization phenomena can be detected in any sample location up to 200 times faster than visual tests.
Backscattering or Transmission profiles (i.e. signal over sample height) are recorded at different time intervals to report kinetic stability. Stability kinetics are calculated over the whole sample height for a global stability assessment or on a specific zone.

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