Functional Characterization of Protein Stabilized Emulsions: Standardized Emulsifying Procedure

In order to evaluate the emulsifying properties of proteins it is important to quantify and to more exactly describe the emulsification process. This has been done by utilizing a recirculating emulsification system, where the flow velocity is controlled. The power and energy input during the emulsification process has been measured, thereby providing a tool for the comparison of the emulsifying efficiency of various kinds of emulsifying equipment. A description of such an emulsification system on a laboratory scale is given for emulsifying with a turbo‐mixer, a valve homogenizer and an ultrasonic device.