Abstract:

The stability of food emulsion is a critical characteristic impacting it usefulness. Owing to the fact that emulsion turbidity is a function of particle concentration and size, the stability of emulsion can be determined by measuring the change in turbidity. The stabilities of three emulsions such as reconstructed full cream milk, soybean oil emulsion and cocoa butter substitute emulsion were evaluated by measuring changes in mean particle size, turbidity and h/H value with temperature and concentration of various metal ions in the emulsions and the three evaluation methods were compared. The changing trends of turbidity and mean particle size of all the three emulsions were basically identical, suggesting that turbidity measurement is a convenient and reliable approach to predicting stability of emulsions.

Key words: emulsion, stability, turbidity, laser particle analyzer