Emulsions: Principles and preparation - Physical characteristics of emulsions
3 important questions on Emulsions: Principles and preparation - Physical characteristics of emulsions
How is the amount of emulsifier needed related to the droplet size?
Smaller droplets have a larger specific surface area, so more emulsifier is needed (a higher surface load needed)
Is the amount of emulsifier needed easily predicted?
No, not at all. In practice, most food emulsions are formulated with large excess of emulsifiers, meaning that a substantial fraction of the emulsifier used remains non-absorbed in the continuous phase of the emulsion.
For what is the zeta-potential very sensitive?
- pH --> pH close to pI --> charge lower --> zeta-potential lower
- ionic strength --> high --> charge lower --> zeta-potential lower
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