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Article
Critical Review of Techniques and Methodologies for Characterization of Emulsion Stability
Critical Reviews in Food Science and Nutrition (2007)
  • D. Julian McClements, University of Massachusetts - Amherst
Abstract

The efficient development and production of high quality emulsion-based products depends on knowledge of their physicochemical properties and stability. A wide variety of different analytical techniques and methodologies have been developed to characterize the properties of food emulsions. The purpose of this review article is to provide a critical overview of the most important properties of emulsions that are of interest to the food industry, the type of analytical techniques that are available to measure these properties, and the experimental protocols that have been developed to characterize the stability of food emulsions. Recommendations are made about the most suitable analytical techniques and experimental protocols needed to characterize the stability and properties of food emulsions.

Keywords
  • emulsion stability,
  • analytical techniques,
  • methodologies,
  • particle size,
  • flocculation,
  • coalescence
Disciplines
Publication Date
2007
Publisher Statement
DOI: 10.1080/10408390701289292
Citation Information
D. Julian McClements. "Critical Review of Techniques and Methodologies for Characterization of Emulsion Stability" Critical Reviews in Food Science and Nutrition Vol. 47 Iss. 7 (2007)
Available at: http://works.bepress.com/djulian_mcclements/92/