Ptychographic X-ray computed tomography of extended colloidal networks in food emulsions

We present results of quantitative ptychographic X-ray computed tomography applied to a palm kernel oil based oil-in-water emulsion. The measurements were carried out at ambient pressure and temperature. The 3D structure of the extended colloidal network of fat globules was obtained with a resolution of around 300 nm. Through image analysis of the network structure, the fat globule size distribution was computed and compared to previous findings. In further support, the reconstructed electron density values were within 4% of reference values. Graphical abstract Highlights

Source: Food Structure - February 6, 2016 Category: Food Science Source Type: research