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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Fat emulsion stability
Changes in milk fat
References
- (1) - FEINBERG (M.), FAVIER (J.C.), IRELAND- RIPERT (J.) - Répertoire général des aliments. - Édition Tec et Doc Lavoisier, 155 p. (1987).
- (2) - MULDER (H.), WALSTRA (P.) - The milk fat globule. - Édition Commonwealth Agricultural Bureaux (England) and Centre for Agricultural Publishing and Documentation (Netherlands),...
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