Droplet Size Distribution in Food Emulsions

Water-in-oil (W/O) and oil-in-water (O/W) emulsions are found in everyday meals, mainly as margarine, low fat spread, and butter (W/O) or, as mayonnaise, salad dressing, and soft cheese (O/W). The droplet size distribution in these emulsions influences their taste, smell, and appearance, as well as their shelf life and spread behavior. Learn how Bruker’s minispec allows a fast, non-invasive, and accurate analysis of the droplet size distribution in these products.