Creaming Stability of Flocculated Monodisperse Oil-in-Water Emulsions.
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.
Chanamai
R
Biopolymers and Colloids Research Laboratory, Department of Food Science, University of Massachusetts, Amherst, Massachusetts, 01003
McClements
DJ