Emulsions - Improve emulsion stability
6 important questions on Emulsions - Improve emulsion stability
How can creaming or sedimentation be slowed?
- Increasing the viscosity of the continuous phase or give a yield stress by using a thickening agent (polysaccharide). The thickening agent increases the thickness of the liquid film and inhibits drainage.
- Decreasing the size of the droplets (more vigorous stirring). Will inhibit creaming, but aggregation and coalescence can still occur.
- Changing the densities of the continuous and dispersed phase (density matching).
How can flocculation be slowed?
How can coalescence be slowed down?
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How can Ostwald ripening be slowed?
- Using oil with lower solubility in the continuous phase
- Preparing emulsions with a narrow size distribution
How can a polysaccharide be added to the interface by layer-by-layer adsorption?
How can a polysaccharide be added to the interface by pre-formed protein/polysaccharide mixtures?
- Smaller complexes (50-100 nm)
- Larger coacervates (> 100 nm)
Diffuse to the interface as one entity. Diffusion will be slower. Coacervates sometimes too large to provide any emulsification or foaming ability.
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