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)
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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.
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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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