ABSTRACT
The efficient production of high-quality emulsion-based food products depends on understanding the relationship between their bulk physicochemical characteristics and their colloidal properties, as well as on the successful implementation of this knowledge in industrial practice. Advances in these areas rely on the availability of analytical techniques and methodologies to provide information about the molecular, colloidal, physicochemical, and sensory properties of food emulsions and their components (Gaonkar, 1995). Analytical techniques are needed for research and development purposes to elucidate at a fundamental level the key factors that determine the overall physicochemical and sensory properties of food emulsions, such as stability, texture, flavor, and appearance (Chapters 7-10). They are also needed in food production factories to monitor foods before, during, and after production so as to ensure that their properties conform to predefined quality criteria (Nielsen, 2003).
