![](/assets/images/picto-drapeau-france-3a76576a5d60a512053b4612ab58dae5.png)
6. Fat emulsion stability
6.1 Different types of instability
Several mechanisms lead to the destabilization of dilute emulsions such as milk, such as creaming, which is a slow ascent of fat globules, agglutination, coalescence and separation of the dispersing and dispersing phases (figure 6 ).
Exclusive to subscribers. 97% yet to be discovered!
You do not have access to this resource.
Click here to request your free trial access!
Already subscribed? Log in!
![](/assets/images/logo-eti-286623ed91fa802ce039246e516e5852.png)
The Ultimate Scientific and Technical Reference
This article is included in
Agrifood industry/sector ?
This offer includes:
Knowledge Base
Updated and enriched with articles validated by our scientific committees
Services
A set of exclusive tools to complement the resources
Practical Path
Operational and didactic, to guarantee the acquisition of transversal skills
Doc & Quiz
Interactive articles with quizzes, for constructive reading
Fat emulsion stability
References
Exclusive to subscribers. 97% yet to be discovered!
You do not have access to this resource.
Click here to request your free trial access!
Already subscribed? Log in!
![](/assets/images/logo-eti-286623ed91fa802ce039246e516e5852.png)
The Ultimate Scientific and Technical Reference