Abstract
The efficient development and production of high-quality emulsion-based products depend on knowledge of their physicochemical properties and stability. A wide variety of different analytical techniques and methodologies have been developed to characterize the properties of food emulsions. Analytical instruments and experimental methodologies are needed for research and development purposes to elucidate the relationship between droplet characteristics and the bulk physicochemical and sensory properties of food emulsions, such as stability, texture, flavor, and appearance. They are also needed in quality control laboratories and in food production factories to monitor food emulsions and their components before, during, and after production so as to ensure that their properties conform to predefined quality criteria and/or to predict how the final product will behave during storage. This chapter describes the most commonly used methods for stability studies, with a focus on conventional food emulsions. Some of these techniques are also used in nanoemulsions. Several examples of applications are described in detail.
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