EFFECT OF FATTY-ACID TYPE ON DISPERSED PHASE PARTICLE-SIZE DISTRIBUTIONS IN EMULSION EDIBLE FILMS

Edible films used as moisture barriers can enhance food quality. Dispe rsed phase particle size distributions of microfluidized whey protein- fatty acid emulsion films were measured to determine the effect of fat ty acid type on microstructure. Emulsions of saturated fatty acids fro m C-14 to C-22 and whey protein isolate were prepared by microfluidiza tion and analyzed by polarized light microscopy coupled with digital i mage analysis. Particle size increased with increasing chain length, a nd at least two populations of fatty acid particles were observed. Cha in length effect on particle size may be used to explain functional pr operty differences in future experiments.