ABSTRACT
The efcient 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 reliable information about the molecular, colloidal, physicochemical, and sensory properties of food emulsions and their components. Analytical techniques are needed for research and development purposes to elucidate the key factors that determine the physicochemical properties and sensory attributes of food emulsions, such as stability, texture, avor, and appearance (Chapters 7 through 10). They are also needed in food manufacturing facilities to monitor foods before, during, and after production so as to ensure that their properties conform to predened quality criteria. Finally, analytical methods may be used to test the properties of a competitor’s product to determine whether they are infringing a patent.
