Sizing Dairy Emulsions for Optimal Performance
Laser diffraction and dynamic light scattering enable the identification of an optimal particle size distribution for dairy emulsions to support the cost-effective manufacture of high quality products.
sponsored by Malvern Panalytical
Establishing an optimal size for fat droplets in dairy emulsions such as milk, ice-cream and cream liqueurs is essential for commercial success. Emulsification to a smaller droplet size tends to improve product quality but increases manufacturing costs.
In this article, Dr Sarennah Longworth-Cook, Product Technical Specialist at Malvern Instruments, looks at particle sizing techniques that can be helpful, focusing on the application of laser diffraction.