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The addition of minor quantities of secondary liquids to suspensions may lead to a transition from a fluid-like structure to paste-like structure for the system. Previous studies have shown how rheological properties such as viscosity and yield stress are affected, however, qualitative visual observation on the micro-scale during both short and long term storage has yet to be achieved or reported. This research focuses on the movement of a secondary immiscible liquid (water or saturated sucrose solution) when added to a model food system. The model food system used in this study is a suspension of sucrose particles in a continuous oil phase to better understand the interactions between the particles and the liquid phases present. This was accomplished using dynamic X-ray computer tomography to study the behaviour of the sample. This non-destructive approach allowed the movement of the secondary liquid as well as the solid particles from the bulk suspension to be monitored through a time lapse of scans. This was achieved by observing the changes in the grey scale range of the droplet with time, which was then correlated to the uptake and movement of sucrose into the secondary liquid using an innovative method. This movement was due to the hydrophilicity and solubility of sucrose with gravity/sedimentation playing a minimal role.

In this paper, the movement of a secondary immiscible liquid when added to a suspension of hydrophilic particles in a continuous hydrophobic phase is investigated. This was achieved through an approach using high speed camera and X-ray computer tomography. These non-invasive approaches allowed the secondary liquid displacement within the suspension to be monitored on the surface level and within the suspension through a time lapse of scans. The addition of a small amount of secondary liquid to suspensions, can lead to a transition from a fluid-like to paste-like structure. The kinetics taking place and responsible for this, during both short and long term storage were investigated to better understand the mechanisms taking place. Water was added as the secondary immiscible liquid to suspensions composed of sucrose (icing sugar) and sunflower oil. Different volumes of secondary liquid were added to the suspensions. The rate of movement as well as the spreading of the secondary liquid into the suspension was calculated from the scans taken. The surface area to volume ratio was proposed as a reason for the spreading of the liquid for the smaller volume droplet being greater in comparison to the larger volume droplet.