Physical aspects - Emulsions
3 important questions on Physical aspects - Emulsions
Why are polysaccharides/polymers added to increase the stability of emulsions?
- Increases viscosity --> slows down creaming rate
- Forms additional interfacial layer --> provides steric stabilization
What is the effect of concentration/ratio on the size of protein/PS complexes?
- Low ratio protein/PS (so little protein) --> complexes, 50-100 nm, soluble
- High ratio protein/PS (so lot of protein) --> coacervates, > 100 nm, insoluble
How does the concentration of polysaccharides effect the stability emulsion?
- Low concentration: bridging flocculation, not stable
- Intermediate concentration: covered, addition layer, steric repulsion, stable
- High concentration: additional PS in continuous phase
- Enough space of molecules to move around, stable
- Limited space: depletion interactions, unstable (phase separation)
Try our study magic for free
a PDF, study it super fast
- No sign up, email or credit card needed!
- AI makes unlimited flashcards
- Get unlimited quizzes and tests
- Ask AI anything
Create a notebook
- No sign up, email or credit card needed!
- Have and keep perfect overview
- Make flashcards, notes and mind maps
- Review, test and score!
The question on the page originate from the summary of the following study material:
- A unique study and practice tool
- Never study anything twice again
- Get the grades you hope for
- 100% sure, 100% understanding
Remember faster, study better. Scientifically proven.
