Edible films used as moisture barriers can enhance food quality. Dispersed phase particle size distributions of microfluidized whey protein−fatty acid emulsion films were measured to determine the effect of fatty acid type on microstructure. Emulsions of saturated fatty acids from C14 to C22 and whey protein isolate were prepared by microfluidization and analyzed by polarized light microscopy coupled with digital image analysis. Particle size increased with increasing chain length, and at least two populations of fatty acid particles were observed. Chain length effect on particle size may be used to explain functional property differences in future experiments. Keywords: Milk proteins; edible film; microscopy; emulsion; digital analysis

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P e r c h l o r p h e n y lbenzoeeiiure, Bliittcben aus Eisessig, Schmp. 264O. C,aHO~Cl~. Ber. C 30.70, B 0.20, C1 62.80. Gef. 30.75, w 0.32, 62.88.A c r i d o n und X a n t h o n sind sehr bestandig gegen Antimonpentachlorid und liefern vorwiegend P e r c h l o r p r o d u k t e neben geringen Mengen P e n t a c b l o rb e n z oes a u r e : co c1 co c1 co c1 co CI I. 11. 111. IV. O c t a c h l o r -a c r i d o n (11), gelbgriioe Nadeln aus Chlorbenzol, Scbmp. 340O. ClaHONCh. Ber. C 33.13, H 0.21, N 2.96, C1 60.27. Gef. * 33.23, D 0.26, s 3.37, B 60.69. O c t a c b l o r -x a n t h o n (IV), gelbe Nadeln aus Chlorbenzol, Schmp. 324O.ClsO&la. Ber. C 33.07, C1 60.14.

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The fact that the human body is able to furnish glycocoll for the conjugation with benzoic acid has long been known and has been studied by many investigators.