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Restricted diffusion: An effective tool to investigate food emulsions

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Lipid and Polymer-Lipid Systems

Part of the book series: Progress in Colloid and Polymer Science ((PROGCOLLOID,volume 120))

Abstract

We present a method to extract from pulsed-field-gradient spin-echo NMR measurements, the droplet size distributions in emulsions and the self-diffusion coefficient of the dispersed phase. The method is applied to butter and water/extra-virgin olive oil emulsions. The droplet size distributions are in agreement with optical microscopy analysis. The butter size distribution is a log—normal form and the effect of the salt on the diffusion coefficient of the aqueous phase is evaluated in the case of the salted butter.

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Author information

Authors and Affiliations

  1. Dipartimento di Chimica, Università degli Studi di Bari, via Orabona 4, 70126, Bari, Italy

    G. Colafemmina & G. Palazzo

  2. Consorzio per lo Sviluppo dei Sistemi a Grande Interfase, c/o Department of Food Technology (DISTAAM), Università degli Studi del Molise, via De Sanctis, 86100, Campobasso, Italy

    A. Ceglie, L. Ambrosone, G. Cinelli & V. Di Lorenzo

Authors
  1. G. Colafemmina
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  2. G. Palazzo
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  3. A. Ceglie
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  4. L. Ambrosone
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  5. G. Cinelli
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  6. V. Di Lorenzo
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Editor information

Tommy Nylander Björn Lindman

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© 2002 Springer-Verlag

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Colafemmina, G., Palazzo, G., Ceglie, A., Ambrosone, L., Cinelli, G., Di Lorenzo, V. (2002). Restricted diffusion: An effective tool to investigate food emulsions. In: Nylander, T., Lindman, B. (eds) Lipid and Polymer-Lipid Systems. Progress in Colloid and Polymer Science, vol 120. Springer, Berlin, Heidelberg. https://doi.org/10.1007/3-540-45291-5_3

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  • DOI: https://doi.org/10.1007/3-540-45291-5_3

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  • Publisher Name: Springer, Berlin, Heidelberg

  • Print ISBN: 978-3-540-43001-8

  • Online ISBN: 978-3-540-45291-1

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