The effect of disperse phase viscosity in the emulsification of a semi-dairy beverage–combining emulsification experiments and numerical single drop breakup simulations
Due to the rise in the demand for semi-dairy beverages (vegetable fat in a de-fatted dairy matrix) as well as for fully plant-based formulations, there is a growing interest in better understanding how emulsification processes are influenced by raw material choices. Semi-dairy beverages, for example, utilize a wide variety of vegetable oils in their formulation. This contribution combines traditio
