Novel pragmatic turbidimetric data analysis method for evaluating the stability of emulsions

Abstract

A novel pragmatic turbidimetric data analysis method for evaluating emulsion stability by using a spectrophotometer is proposed. An overview of this method is shown in a flowchart. The advantage of this method is that it uses change in turbidity against time, which allows it to be applied to all emulsions and food scientists to easily calculate half-life time. A high half-life time shows that turbidity is decreased slowly and that the emulsion state can be kept for a long time. Due to this simplicity, it is hoped that this will become a commonly used method. © 2014 Copyright Taylor & Francis Group, LLC.