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Evaluation of Emulsion Stability by Centrifugation with Conductivity Measurements
Author(s) -
LATREILLE B.,
PAQUIN P.
Publication year - 1990
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1990.tb03595.x
Subject(s) - creaming , emulsion , centrifugation , conductivity , chromatography , aqueous two phase system , stability (learning theory) , chemistry , materials science , phase (matter) , analytical chemistry (journal) , computer science , biochemistry , organic chemistry , machine learning
An industry problem when evaluating stability of emulsions is lack of a method reproducing, in a short time, aging of the emulsion. A method that combines centrifugation and conductivity measurements could be used for this purpose. Centrifugation accelerates destabilization of the product and thus simulates aging. Conductivity measurement of the aqueous phase, a function of the oil concentration, evaluates destabilization. Our method was compared with a creaming‐measurement method based on fat content. The increase in conductivity was representative of the creaming rate, with correlation higher than 0.93. The combined method, applied to different oil‐in‐water (O/W) emulsions, enables following stability during aging and assures the need of industry for a fast, easy method to evaluate emulsion stability.