Measurement of Oil Droplet Size Distributions in Food Oil/Water Emulsions by Time Domain Pulsed Field Gradient NMR

Investigations of food colloids by NMR and MRI

“…PFG-NMR is widely recognized as a powerful method to obtain microstructural information in emulsions [85,86]} and porous materials [87]. A routine PFG-NMR method has been proposed for the measurement of droplet size distribution in water/oil or oil/water emulsions [88][89][90]. The accuracy of the method has been widely debated for water droplet and oil droplet size determination in food emulsions such as butter, margarine and dressings [91][92][93][94].…”

Use of low-field NMR for the characterization of gels and biological tissues

“…For instance, Hills et al [6] explored water distribution in skimmed milk and apple, Aroulmoji et al [7] investigated the hydration properties of aqueous sugar solutions, and De'Nobili et al [8] delved pectin/alginates films for the release of ascorbic acid in agar hydrogels mimicking food materials. Moreover, LF-NMR proved to be very useful in determining the size distribution of oil droplets in oil-water emulsions [9,10], an important aspect for different kinds of edible creams like mayonnaise. At the same time, LF-NMR resulted to be an extremely important characterization tool in the petroleum industry as it may be applied not only to predicting the viscosity of crude oils and crude oil emulsions [11] but also to profitably evaluating the pores size distribution of the rocks containing petroleum [12][13][14].…”

Effect of Selected Thickeners on Oil Droplet-Size Distribution in Low-Fat Emulsions

“…Istotnym elementem nadającym emulsji odpowiednią stabilność jest również wielkość i rozkład cząsteczek fazy rozproszonej, a także ich koncentracja [4,5,18]. Poza tym wielkość kropel tłuszczu wpływa na smak, teksturę i wygląd emulsji [7]. Układy koloidalne i dyspersyjne są z natury niestabilne, jednak można je określać jako kinetycznie stabilne, jeśli tempo zmian jest wystarczająco małe [12,20].…”