Particles in the food and beverage industries are in the forms of powders, emulsions or suspensions. The properties of food and beverage, such as flavor and taste, texture, appearance, color, stability, shelf life, and rheological properties are greatly influenced by particulates in the products, especially their size distribution and surface charge.
For examples, the particle size distribution affects the dustiness and transport properties of dry powders and the sensorial properties of ice creams, chocolates, ketchup, and etc; the shelf life of baby food is determined by the zeta potential of food particles. Particle size analysis is also very important to size reduction processes of foodstuff such as milk homogenization and flour milling. Sizing can be carried out by dynamic light scattering, laser diffraction or the Coulter principle and zeta potential can be determined by electrophoretic light scattering.