Sizing Dairy Emulsions for Optimal Performance
Abstract:
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.
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Key Points:
• The particle size of fat droplets in dairy emulsions such as milk, ice cream and cream liqueurs directly impacts their performance, perceived quality and commercial viability.
• Targeting a relative fine particle size distribution often helps to improve product characteristics but increases energy consumption during the emulsification process. Identifying an optimal particle size supports the cost-effective manufacture of high quality products.
• Laser diffraction and dynamic light scattering are both fast and efficient techniques for sizing dairy emulsions with laser diffraction offering the more optimal measurement range for many products.
By Sarennah Longworth-Cook, Product Technical Specialist, Malvern Instruments.
