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What is creaming in emulsions?

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+1 vote
in Food Processing Unit Operations by (110k points)
What is creaming in emulsions?

(a) Migration of the dispersed phase of an emulsion

(b) Emulsion separation into its separate ingredients

(c) Migration of the continuous phase of an emulsion

(d) Emulsion reaction

This question was posed to me in final exam.

The origin of the question is Size Reduction topic in section Size Reduction of Food Processing Unit Operations

1 Answer

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Correct choice is (a) Migration of the dispersed phase of an emulsion

Easy explanation: Creaming is defined as the migration of the dispersed phase of an emulsion, under the influence of buoyancy. It occurs when isolated oil droplets combine where it sinks to the bottom in w/o emulsions or rises to the top of an o/w emulsion.

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