Emulsions: Principles and preparation - Physical stability of emulsions - Common physical instability issues
7 important questions on Emulsions: Principles and preparation - Physical stability of emulsions - Common physical instability issues
What are 4 destabilisation mechanisms of emulsions?
- Gravitational separation: creaming/sedimentation
- Flocculation
- Coalescence
- Ostwald ripening
How can the gravitational separation be slowed down?
- By decreasing the droplet size
- By increasing the viscosity of the continuous phase
When does bridging flocculation take place?
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When does depletion flocculation take place?
What are the consequences of flocculation on the physical properties of food emulsions?
- Increase in effective dispersed phase particle size, which may enhance the rate of gravitational separation
- The flocs entrap a fraction of the continuous phase --> the viscosity will increase
- Formation of a 3D network of droplets --> gelled product
Are flocculation and coalescence reversible?
Coalescence --> no
Why is Ostwald ripening often a negligible cause of physical destabilisation of food emulsions?
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