Fat emulsion stability
Milk fat - Composition, organization and properties
Article REF: F6320 V1
Fat emulsion stability
Milk fat - Composition, organization and properties

Author : Jean-Luc BOUTONNIER

Publication date: December 10, 2006, Review date: October 26, 2017 | Lire en français

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6. Fat emulsion stability

6.1 Different types of instability

Several mechanisms lead to the destabilization of dilute emulsions such as milk, such as creaming, which is a slow ascent of fat globules, agglutination, coalescence and separation of the dispersing and dispersing phases (figure 6 ).

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