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AN ATTEMPT AT ESTIMATING THE SIZE DISTRIBUTION OF OIL GLOBULES IN EMULSION TYPE COMMERCIAL FOODS BY MEANS OF A MODIFIED CENTRIFUGAL PHOTOSEDIMENTOMETER
Author(s) -
MATSUMOTO SACHIO,
FUKUSHIMA SHOHJI
Publication year - 1974
Publication title -
journal of texture studies
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.593
H-Index - 54
eISSN - 1745-4603
pISSN - 0022-4901
DOI - 10.1111/j.1745-4603.1974.tb01085.x
Subject(s) - emulsion , rheology , homogeneous , globules of fat , materials science , particle size distribution , chromatography , mathematics , chemistry , particle size , composite material , chemical engineering , milk fat , engineering , organic chemistry , combinatorics , absorption (acoustics)
The size distribution of oil globules in emulsion type foods (mayonnaise, cow's milk, and ice cream) was estimated with the homogeneous (simple dilution) technique in the modified disk‐centrifugal photosedimentometer, for which data were available for calculating the cumulative size distribution. It was confirmed that, in many of the tested samples, a large number of oil globules are in the sub‐micron range. These very small globules have an important effect on the rheological properties of emulsion type foods.