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)

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.
Trustpilot Logo
  • Higher grades + faster learning
  • Never study anything twice
  • 100% sure, 100% understanding
Discover Study Smart