Creaming Stability of Flocculated Monodisperse Oil-in-Water Emulsions

✍ Scribed by Ratjika Chanamai; D.Julian McClements

• Publisher: Elsevier Science
• Year: 2000
• Tongue: English
• Weight: 79 KB
• Volume: 225
• Category: Article
• ISSN: 0021-9797
• DOI: 10.1006/jcis.2000.6766

✦ Synopsis

The influence of droplet flocculation on the creaming stability of monodisperse n-hexadecane oil-in-water emulsions was studied. The creaming velocity of emulsions with different droplet radii (0.43 and 0.86 µm), droplet concentrations (1-67 vol%), and sodium dodecyl sulfate (SDS) concentrations (7-80 mM) were measured. Depletion flocculation was observed in the emulsions when the aqueous phase SDS concentration exceeded a particular level ( approximately 40 mM for 0.43-µm droplets and approximately 15 mM for 0.86-µm droplets). Creaming was monitored by measuring the back-scattered light from an emulsion as a function of its height. The creaming velocity increased with increasing flocculation and decreased with increasing droplet concentration. These results have important implications for the formulation of emulsion-based materials. Copyright 2000 Academic Press.