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Restricted diffusion: An effective tool to investigate food emulsions

  • G. Colafemmina
  • G. Palazzo
  • A. Ceglie
  • L. Ambrosone
  • G. Cinelli
  • V. Di Lorenzo
Conference paper
Part of the Progress in Colloid and Polymer Science book series (PROGCOLLOID, volume 120)

Abstract

We present a method to extract from pulsed-field-gradient spin-echo NMR measurements, the droplet size distributions in emulsions and the self-diffusion coefficient of the dispersed phase. The method is applied to butter and water/extra-virgin olive oil emulsions. The droplet size distributions are in agreement with optical microscopy analysis. The butter size distribution is a log—normal form and the effect of the salt on the diffusion coefficient of the aqueous phase is evaluated in the case of the salted butter.

Key words

Restricted diffusion NMR Butter Extra-virgin olive oil Droplet size distribution 

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Copyright information

© Springer-Verlag 2002

Authors and Affiliations

  • G. Colafemmina
    • 1
  • G. Palazzo
    • 1
  • A. Ceglie
    • 2
  • L. Ambrosone
    • 2
  • G. Cinelli
    • 2
  • V. Di Lorenzo
    • 2
  1. 1.Dipartimento di ChimicaUniversità degli Studi di BariBariItaly
  2. 2.Consorzio per lo Sviluppo dei Sistemi a Grande Interfase, c/o Department of Food Technology (DISTAAM)Università degli Studi del MoliseCampobassoItaly

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