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We developed and tested a simple method to measure dispersed droplet size of W/O emulsions. Then, using a microporous glass membrane treated with oil phase, we produced a W/O emulsion with high water content (40% w/w) at a high emulsification rate by the membrane emulsification method, and assessed its stability. In comparison with emulsions by the stirring methods, variations in dispersed droplet size and viscosity of emulsions by membrane method were small and the emulsions were more stable. Droplet size was not related to the stability of the W/O emulsion prepared by membrane emulsification.

For the purpose of investigating the influence of whipping speed on the characteristics of whipped cream, ./ῌ-fat fresh cream was whipped at low speed (+,* or +.* rpm) or high speed (+2* or ,,* rpm). The storage modulus of low-speed whipped cream did not change during storage, but a decrease in storage modulus was observed for high-speed whipped cream. The air bubble size distribution of low-speed whipped cream was stable over time, but that of high-speed whipped cream was found to increase. The reason for this phenomenon was thought to be the viscosity of the whipped cream serum. Air was introduced fully before the start of fat globule aggregation in low-speed whipped cream, but in high-speed whipped cream, fat globules began to aggregate while the overrun was increasing. The fat globule agglomerate in low-speed whipped cream was in the form of large continuous structures, but the agglomerate in high-speed whipped cream seemed to be broken into small pieces. The timing of fat globule aggregation may be the reason for the di#erence in physical properties between low-speed whipped cream and high-speed whipped cream.

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