An Attempt at Estimating the Size Distribution of Oil Globules in Emulsion Type Commercial Foods by Means of a Modified Centrifugal Photosedimentometer

The size distribution of oil globules in emulsion type foods (mayonnaise, cow's milk, and ice cream) was estimated with the homogeneous (simple dilution) technique in the modified disk‐centrifugal photosedimentometer, for which data were available for calculating the cumulative size distribution. It was confirmed that, in many of the tested samples, a large number of oil globules are in the sub‐micron range. These very small globules have an important effect on the rheological properties of emulsion type foods.