title: Effects of the density difference between water and oil on stabilization of powdered oil-in-water emulsions.
abstract: A powdered oil-in-water (o/w) emulsion is a dispersed system in which the continuous phase of a particle-stabilized o/w emulsion is dispersed in air by encapsulating the water globules with hydrophobic particles. During their preparation, oil droplets in water globules are forced to move because of high-shear mixing, leading to creaming of the oil droplets and possible wetting of the hydrophobic particles with the oil droplets, which induces destabilization. To prepare powdered o/w emulsions efficiently, the extent of creaming of the oil droplets has to be suppressed. We describe how to achieve this by mixing two oils of different densities and preparing powdered o/w emulsions from oil mixtures exhibiting a decreasing density difference with water. As the extent of creaming is reduced, enhanced stabilization of the powdered emulsions occurs.
authors.affiliation: Department of Chemistry of Functional Molecules, Konan University , 8-9-1 Okamoto, Kobe 658-8501, Japan.
authors.forename: Ryo
authors.initials: R
authors.lastname: Murakami
authors.forename: Hiroshi
authors.initials: H
authors.lastname: Moriyama
authors.forename: Tatsuyuki
authors.initials: T
authors.lastname: Noguchi
authors.forename: Masahiro
authors.initials: M
authors.lastname: Yamamoto
authors.forename: Bernard P
authors.initials: BP
authors.lastname: Binks