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.Comment: 19 pages, 4 figures, to be published in Food Structur
