Creaming Stability of Flocculated Monodisperse Oil-in-Water Emulsions

ISSN： 0021-9797

Source： Journal of Colloid and Interface Science, Vol.225, Iss.1, 2000-05, pp. : 214-218

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Previous Menu Next

Abstract

The influence of droplet flocculation on the creaming stability of monodisperse n-hexadecane oil-in-water emulsions was studied. The creaming velocity of emulsions with different droplet radii (0.43 and 0.86 μm), droplet concentrations (1–67 vol%), and sodium dodecyl sulfate (SDS) concentrations (7–80 mM) were measured. Depletion flocculation was observed in the emulsions when the aqueous phase SDS concentration exceeded a particular level (∼40 mM for 0.43-μm droplets and ∼15 mM for 0.86-μm droplets). Creaming was monitored by measuring the back-scattered light from an emulsion as a function of its height. The creaming velocity increased with increasing flocculation and decreased with increasing droplet concentration. These results have important implications for the formulation of emulsion-based materials.