Ptychographic X-ray computed tomography of extended colloidal networks in food emulsions

TL;DR

This paper demonstrates the use of ptychographic X-ray computed tomography to non-destructively image the 3D structure of extended colloidal networks in food emulsions at submicron resolution, enabling detailed microstructural analysis.

Contribution

It introduces a novel application of ptychographic X-ray CT for imaging colloidal networks in food emulsions with high resolution and quantitative validation.

Findings

Achieved 300 nm resolution imaging of fat globule networks.

Computed fat globule size distribution consistent with previous data.

Reconstructed electron density within 4% of reference values.

Abstract

As a main structural level in colloidal food materials, extended colloidal networks are important for texture and rheology. By obtaining the 3D microstructure of the network, macroscopic mechanical properties of the material can be inferred. However, this approach is hampered by the lack of suitable non-destructive 3D imaging techniques with submicron resolution. We present results of quantitative ptychographic X-ray computed tomography applied to a palm kernel oil based oil-in-water emulsion. The measurements were carried out at ambient pressure and temperature. The 3D structure of the extended colloidal network of fat globules was obtained with a resolution of around 300 nm. Through image analysis of the network structure, the fat globule size distribution was computed and compared to previous findings. In further support, the reconstructed electron density values were within 4% of reference values.