Mechanisms of destabilization and kinetic parameters of shelf-life in dilute beverage emulsions were investigated at six different temperatures. Close fit of the Arrhenius equation to emulsion breakage time indicated the occurrence of similar mechanisms throughout the temperature range and validated accelerated shelf-life tests at higher temperatures. Creaming increased by a factor of 10 between the lowest (4°C) and highest (55°C) temperatures. Ostwald ripening was highly significant and more important than coalescence in influencing emulsion stability.
|Original language||English (US)|
|Number of pages||6|
|Journal||Flavour and Fragrance Journal|
|State||Published - Jan 31 2001|
- Beverage emulsions