Whitepaper/App note

Whitepaper: Advancing the understanding of emulsions using state of the art microscopy

Posted: 16 June 2015 | | No comments yet

Whitepaper--Advancing-the-understanding-of-emulsions-using-state-of-the-art-microscopy

This paper demonstrates how microscopy techniques can be used to characterise, understand and monitor the stability of emulsions…

The importance of understanding food microstructure should not be underestimated. Microstructure is of fundamental importance to the texture, stability and sensorial perception of every food product.

This is particularly true in the case of emulsions, such as margarine, mayonnaise, ice cream, milk, cream, soups, cake, batters, sauces, desserts, fruit beverages and salad dressings. Fully characterising and monitoring the emulsion system can bring many benefits to the food manufacturer: it will assist in the formulation of high quality products, help to optimise the manufacturing process, reduce costs, and ultimately result in increased profit.

This paper demonstrates how the use of microscopy techniques: Cryo-Scanning Electron Microscopy (Cryo-SEM), X-ray Micro-computed Tomography (μCT) and Confocal Laser Scanning Microscopy (CLSM) can be used to characterise, understand and monitor the stability of emulsions.

This whitepaper is restricted - login or subscribe free to access

Thank you for visiting our website. To access this content in full you'll need to login. It's completely free to subscribe, and in less than a minute you can continue reading. If you've already subscribed, great - just login.

Why subscribe? Join our growing community of thousands of industry professionals and gain access to:

  • bi-monthly issues in print and/or digital format
  • case studies, whitepapers, webinars and industry-leading content
  • breaking news and features
  • our extensive online archive of thousands of articles and years of past issues
  • ...And it's all free!

Click here to Subscribe today Login here

 

Leave a Reply

Your email address will not be published. Required fields are marked *