Abstract
Sedimentation field-flow fractionation (SdFFF) and photon correlation spectroscopy (PCS) were used to characterize fat emulsions. Mean diameters determined by SdFFF were in good agreement with those from PCS. Mean droplet sizes obtained from two SdFFF channels of different dimensions were also in good agreement, indicating no non-ideal phenomena such as solute-channel interaction occur during SdFFF fractionation. Flocculation of emulsion was affected by concentration of salt and the charge of cation. While freezing-thawing was one of the significant factors to the flocculation, storing emulsions at 60±5°C for 2–3 days made no significant difference to the sample flocculation.
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