Abstract
Partial coalescence plays an important role in determining the quality of O/W type food emulsions. In this manuscript, factors relating to the partial coalescence such as solid fat contents, contact angle, concentrations of dispersed phase, size of oil droplet, etc., were reviewed. Based on our results, the mechanism whereby solid fats cause the partial coalescence of oil droplets was described. It was emphasized that the thermal change during the storage is of great importance for the partial coalescence. The effects of proteins and lecithins on the partial coalescence were also discussed from the viewpoints of final food products.
