Characterization of food emulsions by PFG NMR

Due to its non-invasive nature and its ability to be implemented on downsized benchtop equipment, PFG NMR is gaining popularity as a droplet sizing tool in food emulsions. Food scientists and technologists should be aware of assumptions that are made with respect to PFG NMR methodology and mathematical models used for calculating droplet size distributions. This also needs to be considered when comparing results of NMR with other techniques. Several novel measurement and data modeling approaches have emerged that bring improvements in speed, sensitivity, accuracy and ability to probe dynamic events in real-time and in-situ.