Particle size analysis of microfluidised dairy emulsions

Consumers have various expectations of emulsion creaminess, body and consis tency, these dictate their buying preferences for different products (Barne s 1994). It is important for food producers to obtain a good quality product with re spect to texture, stability and creaminess, all of which are governed by th e particle size and rheology of the system (Tadros 1994). Particle size is known to be very important in emulsion rheology (Barnes 19 94). Particle size and distribution of experimental formulations were compa red to full-fat, reduced-fat and low-fat commercial samples, with the aim o f investigating the relation between particle site and the sensory attribut e creaminess.