Emulsions: Principles and preparation - Physical stability of emulsions - Emulsifiers
8 important questions on Emulsions: Principles and preparation - Physical stability of emulsions - Emulsifiers
What are the 2 mechanisms by how surfactants form a barrier to prevent two droplets to come very close?
- Steric hindrance
- Electrostatic repulsion
What is the Bancroft rule?
Is the adsorption of low molecular weight surfactants reversible?
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Is the adsorption of amphiphilic biopolymers (such as proteins) reversible?
The adsorption of proteins is very time consuming, why?
- Large molecules --> diffusion through the aqueous phase towards the interface is slowly
- When it arrives at the interface --> the process of re-folding takes time as well
Why are plant proteins not good emulsifiers?
Mention different types of emulsifiers
- Low molecular weight emulsifiers (surfactants)
- Amphiphilic biopolymers
- Proteins
- Dairy proteins
- Plant proteins
- Polysaccharides
- Particles
How can particles act as an emulsifier?
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