The effect of tannin structure was studied by preparing emulsions
with catechin (monomer), apple and grape seed tannin fractions
having different DPs. Oil in water emulsions were prepared in
phosphate buffer (50 mM, pH 7.0) with 10% of methyl oleate, and
emulsifier (0.1% w/v of the water phase). After emulsification by
sonication, the turbidity of the emulsion in the transparent tube
was the same on all the height of the tube. Emulsion destabilization
was then monitored during at least 3 days at room temperature
and the ratio emulsified volume/total volume was plotted as
a function of time (Fig. 2).