Fat particle structure and stability of food emulsions

We used a nondestructive Kossel diffraction technique based on the principle of backlight scattering to characterize the structure formation in concentrated model food emulsions. We also measured the effects of temperature, shear, casein micelles and gum on the fat particle packing structure in such systems. Through this technique, we demonstrated the effects of casein micelles on the pair potential of fat particle interactions and shelf life of such systems. We carried out theoretical calculations using a statistical mechanics approach by numerically solving the Ornstein-Zernike equation with Percus-Yevick closure for a bidisperse system consisting of fat particles and micelles, and showed that the experimental results were consistent with theoretical simulations