Improve Research Reproducibility A Bio-protocol resource
bpdetail_icon_lock
Preprint

Creaming Index

JW Jing Jing Wang

Last updated date: May 4, 2025 DOI: 10.21769/p2812 Views: 375 Forks: 0

original An abbreviated version of this protocol was published in Frontiers in Nutrition in Jun, 2021
Characterization of a Novel Food Grade Emulsion Stabilized by the By- Product Proteins Extracted From the Head of Giant Freshwater Prawn (Macrobrachium rosenbergii)
download pdf Download PDF
ask Ask a question
cite How to cite
nfavorite Favorite

The Creaming Index is a quantitative measure of emulsion stability, reflecting the extent of phase separation (e.g., oil or dispersed phase rising to the top). It is calculated based on the volume or height ratio of the creamed layer to the total emulsion. Below is a step-by-step guide:

  1. Sample Preparation

    • Homogenize the emulsion thoroughly.

    • Transfer it to a graduated transparent cylinder or tube.

    • Record the initial total volume (�totalVtotal​) or total height (�totalHtotal​).

  2. Storage for Phase Separation

    • Allow the emulsion to stand undisturbed under controlled conditions (e.g., 25°C for 24 hours or longer) to enable creaming.

    • A distinct cream layer (upper phase) and serum layer (lower phase) will form.

  3. Measure Cream Layer

    • Volume Method: Directly read the volume of the cream layer (creamVcream​).

    • Height Method: Measure the height of the cream layer (creamHcream​) if the cross-sectional area of the cylinder is uniform.

  4. Calculate Creaming Index

    Creaming Index (%)=(V cream/ Vtotal ​​ ​ )×100%

Copyright: © 2025 The Author(s); This is an open-access article under the CC BY license (https://creativecommons.org/licenses/by/4.0/).
How to cite：
Readers should cite both the Bio-protocol preprint and the original research article where this protocol was used:
  1. Wang, J(2025). Creaming Index. Bio-protocol Preprint. DOI: 10.21769/p2812.
  2. Wu, Y., Li, Y., Wang, R., Zhao, Y., Liu, H. and Wang, J. J.(2021). Characterization of a Novel Food Grade Emulsion Stabilized by the By- Product Proteins Extracted From the Head of Giant Freshwater Prawn (Macrobrachium rosenbergii). Frontiers in Nutrition 0(0). DOI: 10.3389/fnut.2021.676500

Do you have any questions about this protocol?

Post your question to gather feedback from the community. We will also invite the authors of this article to respond.

0/150

tip Tips for asking effective questions

+ Description

Write a detailed description. Include all information that will help others answer your question including experimental processes, conditions, and relevant images.

post Post a Question
0 Q&A
This protocol preprint was submitted via the "Request a Protocol" track.