Physical aspects - Emulsions
3 important questions on Physical aspects - Emulsions
Why are polysaccharides/polymers added to increase the stability of emulsions?
- Increases viscosity --> slows down creaming rate
- Forms additional interfacial layer --> provides steric stabilization
What is the effect of concentration/ratio on the size of protein/PS complexes?
- Low ratio protein/PS (so little protein) --> complexes, 50-100 nm, soluble
- High ratio protein/PS (so lot of protein) --> coacervates, > 100 nm, insoluble
How does the concentration of polysaccharides effect the stability emulsion?
- Low concentration: bridging flocculation, not stable
- Intermediate concentration: covered, addition layer, steric repulsion, stable
- High concentration: additional PS in continuous phase
- Enough space of molecules to move around, stable
- Limited space: depletion interactions, unstable (phase separation)
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