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Methods for Stability Studies

  • Maria Lidia Herrera
Chapter
Part of the SpringerBriefs in Food, Health, and Nutrition book series (BRIEFSFOOD, volume 3)

Abstract

The efficient development and production of high-quality emulsion-based products depend 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. Analytical instruments and experimental methodologies are needed for research and development purposes to elucidate the relationship between droplet characteristics and the bulk physicochemical and sensory properties of food emulsions, such as stability, texture, flavor, and appearance. They are also needed in quality control laboratories and in food production factories to monitor food emulsions and their components before, during, and after production so as to ensure that their properties conform to predefined quality criteria and/or to predict how the final product will behave during storage. This chapter describes the most commonly used methods for stability studies, with a focus on conventional food emulsions. Some of these techniques are also used in nanoemulsions. Several examples of applications are described in detail.

Keywords

Droplet Size Whey Protein Emulsion Stability Solid Lipid Nanoparticle Emulsion Droplet 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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© Maria Lidia Herrera 2012

Authors and Affiliations

  • Maria Lidia Herrera
    • 1
  1. 1.Faculty of Exact and Natural SciencesUniversity of Buenos AiresBuenos AiresArgentina

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