Evaluation of traditional and new methods determining beverage cloud emulsion stability
C. Cherbit, S. Reiner, G. Reineccius
T. Sobisch, D. Lerche LUM, Berlin, Germany
Emulsions are inherently unstable. This is an ongoing problem for the food and flavor industries. The objective of this work was to evaluate two instruments (LUMiSizer® and LUMiReader®) designed to characterize dispersion stability thereby potentially replacing lengthy and costly traditional methods.
Several beverage cloud emulsions were prepared using orange terpenes or medium chain triglycerides as the oil phase, emulsifiers (gum acacia or a chemically modified starch), in the presence or absence of a weighing agent (ester gum). Results obtained with the analytical centrifuge LUMiSizer® and the separation analyser LUMiReader® were compared to those obtained using traditional methods (visual observations of creaming, measurement of absorbance to obtain the opacity and droplet size index, and particle size analysis).
For the systems investigated application of high resolution photometric detection compared to traditional methods resulted in more detailed information in shorter time.
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