Coconut milk has a distinctive taste and aroma that makes it a popular ingredient in cuisines worldwide. Scientifically, coconut milk is an oil-in-water emulsion in which droplets of coconut oil and fat form the dispersed phase while water acts as the continuous phase. For manufacturers and food scientists, the particle (droplet) size distribution strongly influences: texture, mouthfeel, product stability, and overall quality.
As a company specializing in particle size analysis instrumentation, we evaluated a commercial coconut milk sample using the HORIBA LA-350 to characterize its emulsion droplet size distribution. This application note summarizes the sample preparation method and the resulting particle size measurement.
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