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Abstract
Laser diffraction was used for determination of particle size of various emulsions. Mean particle size, fractions' number, and dispersion coefficients of tested systems are presented. Stability of greasing emulsions in relation to their pH was also tested. It was found out that determination of droplet size distribution in fat emulsions allows prediction of their properties (stability). The parameter may be helpful in selection of appropriate production process parameters, composition, and control of marketed emulsion systems during their storage. The purpose of the study was to determine applicability of a laser diffraction method for evaluation of stability of selected dispersion systems in food and chemical industry.
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Notes
*Different letters in the same column denote statistically significant differences (p < 0.05).
*Different letters in the same column denote statistically significant differences (p < 0.05).
*Different letters in the same column denote statistically significant differences (p < 0.05).
*Different letters in the same column denote statistically significant differences (p < 0.05).
*Different letters in the same column denote statistically significant differences (p < 0.05).