The Role of Dispersed Phase Viscosity on Homogenization
The central objective of the study was to confirm the size and viscosity measurements of plant-based fats from another study using the same materials and equipment under the same processing and analytical parameters. The plant fats emulsified on milk system and homogenized at 250, 200 and 100 bar after preheating and pre-emulsification. The numerical results obtained by Laser Diffraction measureme