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Abstract
The stability of food emulsions containing milk proteins and sucrose ester was studied by measuring the creaming velocity of an oil‐in‐water emulsion. The inter‐droplet interaction was quantified by measuring the radial distribution function using an advanced digital imaging technique. The phenomenon of protein sub‐micelles layering inside the film formed between the adjacent droplets was observed by using the capillary force balance apparatus. The attractive interaction of the droplets was attributed to the depletion force induced by the protein sub‐micelles in the film. The experimental results on creaming velocity were rationalized in terms of a statistical thermodynamic model, which takes into account the attractive inter‐droplet interactions.
Acknowledgment
This work is supported in part by the National Science Foundation (Grant CTS‐010084) and in part by the US Department of Energy (Grant #DE‐FG07‐97ER14828).
