Abstract
The shear-induced fat particle structure variation and the stability of food emulsions were investigated by the back-light scattering technique. The effects of temperature, shear rate, and shear history on the fat particle structure and stability of food emulsions were studied. Increasing the shear time initially improves the fat particle structure; afterwards, the fat particle packing structure becomes less ordered. The effect of temperature on the fat particle structure is complicated. It was also found that the optimal temperature, shear rate and shear history exist in order to obtain a well-developed fat particle structure. A qualitative explanation of the experimental results is provided.
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