Stability of oil-in-water emulsions. The effect of dispersed phase and polysaccharide on creaming

The creaming of concentrated alkane-in-water emulsions stabilised by a non-ionic surfactant has been measured in the presence of hydroxyethylcellulose polysaccharide. Creaming rates under gravity were determined by visual observation. In the emulsions containing polysaccharide the creaming was much...

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Bibliographic Details
Published in:Colloids and surfaces 1986-09, Vol.20 (1), p.65-80
Main Authors: Gunning, Paul A., Hennock, Martin S.R., Howe, Andrew M., Mackie, Alan R., Richmond, Peter, Robins, Margaret M.
Format: Article
Language:English
Subjects:
Applied sciences
Chemical industry and chemicals
Cosmetics, toiletries
Exact sciences and technology
Washing products. Cosmetics and toiletries. Perfumes
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Summary:The creaming of concentrated alkane-in-water emulsions stabilised by a non-ionic surfactant has been measured in the presence of hydroxyethylcellulose polysaccharide. Creaming rates under gravity were determined by visual observation. In the emulsions containing polysaccharide the creaming was much more rapid than expected from consideration of the oil droplet size, density difference, the rheological properties of the continuous phase and the current oil concentration. Flocculation effects would appear to be the primary mechanism for the anomalous behaviour, although other effects cannot be entirely ruled out at this stage. The final oil concentrations in the creamed emulsion phases have also been measured, and an interpretation is given in terms of the pressure in the cream, the droplet size and the interfacial tension.
ISSN:0166-6622
1873-4340
DOI:10.1016/0166-6622(86)80228-1