The aim of the present study is to systematically describe the factors affecting turbidity in beverage emulsions and to get a better understanding of visual perception of turbidity. The sensory evaluation of the human visual perception of turbidity showed that humans are most sensitive to turbidity differences between two samples in the range between 1000 and 1500 NTU (ratio) (nephelometric turbidity units). At very high turbidity values >2000 TU in NTU (ratio) were needed to distinguish between samples that they were perceived significantly different. Particle size was the most important factor affecting turbidity. It was shown that a maximum turbidity occurs at a mean volume - surface diameter of 0.2μm for the oil droplet size. Additional parameters were the refractive index, the composition of the aqueous phase and the presence of excess emulsifier. In a concentration typical for a beverage emulsion a change in the refractive index of the oil phase may allow the alteration of turbidity by up to 30%. With the knowledge on visual perception of turbidity and the determining factors, turbidity can be tailored in product development according to the customer requirements and in quality control to define acceptable variations in optical appearance.
Keywords: Beverages; Sensory perception; Turbidity.
Copyright © 2016. Published by Elsevier Ltd.