Oil content of emulsion

The water content (and hence the oil content) of emulsions may be obtained by measuring the temperature dependence of the velocity of sound. Firstly, it is necessary to melt any crystallized fat by heating it above its melting point. In most food emulsions, such as milk, this requires heating to 40°C when all of the fat will be melted. An equation similar to 13 gives the water content, w from a measurement of the temperature coefficient of the velocity of sound ... 

Figure 10. Size distribution of emulsions prepared from Midway-Sunset 26 C crude-oil and NaOH solutions. Oil content of emulsions was 70%. (Reproduced with permission from reference 9. Copyright 1973 Society of Petroleum...

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