Droplet Size Distribution in Food Emulsions
New TD-NMR solution for Droplet Size Analysis - Introducing GoScan for minispec and improved data analysis
The droplet size distribution in emulsions of water in oil (and oil in water) influences the taste, smell, appearance, and microbial stability of foods such as margarine, butter, mayonnaise, salad dressing, and soft cheese.
In the cosmetic industry, the droplet size distribution contributes to a better understanding of the relationship between emulsifying process and long-term emulsion stability.