Lien Vermeir

Information

 

Lien Vermeir

2012 - 2015 : Towards the understanding of the stability of W/O/W emulsions through NMR based methods. 

 

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In essence, W/O/W-emulsions are O/W-emulsions, in which the oil globules are filled with water droplets. Hence, this offers two benefits. Firstly, a given volume fraction at a lower fat content can be obtained. Secondly, the inner water phase allows encapsulating water-soluble ingredients in emulsions with an aqueous continuous phase.

The research dealt with the preparation, stabilization, characterization and application of food grade double emulsions. Hereby, special focus is paid to low-resolution NMR as a non-invasive and non-destructive method. In addition, microscopic techniques (confocal laser scanning microscopy, cryo-scanning electron microscopy) were applied to investigate the microstructure of emulsions.

 

2016 - present : FYSTEM : FYsische niet-invasieve STructuurbepaling van voedings-EMulsies via lage-resolutie NMR    

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 Physical non-invasive structure determination of food emulsions by low resolution NMR.

Food emulsions (such as mayonnaise, butter and margarine) consist of droplets in a continuous phase. The physical structure of emulsions is mainly determined by the size of the droplets and their distribution in the continuous phase. An important application of low resolution NMR includes the droplet size distribution analysis of emulsions. Other applications include the determination of water, oil, air and solid fat content of food products, as well as the emulsion homogeneity. Hereby, LR-NMR is an attractive technique as it is not influenced by droplet aggregation, air bubbles or solid particles. In addition, it is a non-destructive method, which requires limited sample preparation and no dilution. Hence, this technique offers possibilities towards product development, quality analysis and shelf life tests. In addition, microscopic techniques (confocal laser scanning microscopy, cryo-scanning electron microscopy) are applied to investigate the microstructure of emulsions.

 

Contact

E-mail: Lien.Vermeir@UGent.be
Office: 6.023
Phone: +32 (0)9 264 99 06

Bibliography