A Method for the Quantitative Evaluation of Emulsion Stability in Coffee Whiteners

ABSTRACT A method is described for quantitatively measuring the extent of emulsion destabilization (feathering) when liquid coffee whiteners are added to hot coffee. Coffee whitener is added to standard hot coffee solution (pH 4.9, 90°C) in a 0.5% fat Babcock bottle. Feathering is observed on the surface of the whitened coffee in the wide portion of the bottle. Dense corn syrup solution is layered beneath to raise the level of the surface so that the coagulated material is concentrated into the graduated capillary tube. After standing to allow compaction, the length of the column of coagulated material is measured.