Emulsions: Principles and preparation - Making emulsions using physical destabilization - Phase inversion
8 important questions on Emulsions: Principles and preparation - Making emulsions using physical destabilization - Phase inversion
Which 2 methods of phase inversion to make emulsions exist? And what are their differences?
- Catastrophic phase inversion --> adding more and more dispersed phase
- Transitional phase inversion --> properties of emulsion are changed from favouring droplets of the low-viscous phase to droplets of the high-viscous phase
For what is phase inversion used?
How does catastrophic phase inversion work?
- One starts with the phase that should become the dispersed phase. One then slowly adds the other phase (B) to phase (A), while the system is agitated. Droplets of phase B are formed, which are broken up into small droplets (agitation). However, you want A in B, so the surfactant system is dissolved in phase B and not in phase A.
- Emulsion becomes so concentrated and viscosity so high, that the droplets of B start to coalesce. B makes the continuous phase and A starts to be the dispersed phase.
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What are disadvantages of catastrophic phase inversion?
- Final droplet size is usually not very small
- Emulsion can be rather polydisperse
How does transitional phase inversion work?
What is a difference between catastrophic and transitional phase inversion?
Transitional --> surfactant affinity for both is equal
What is a micro emulsion?
Why is transitional phase inversion not used in the food industry?
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