Control of the zeta potential and size enables control of the characteristics of colloidal particles In production a high zeta potential prevents aggregation of the emulsion, increases stability to ...

The particle size of the fat droplets present in dairy and other food emulsions is important in defining properties such as flavor release, mouth feel and the emulsion stability. Large emulsion ...

Cosmetic emulsions have to meet consumer demands from various perspectives. They need to feel and look nice, they should not change their texture over several months and they should have the desired ...

The size distribution of emulsion droplets effects the stability, performance, and rheological behavior of the dispersion. Multiple measurements are required to optimize the formulation through to ...

Emulsions are two-phase systems consisting of a dispersed phase (the droplets or particles) and a continuous phase (liquid diluent like water). In the dispersed phase, droplet size is critically ...

Salt plays an important role in governing the structure and textures of lipid emulsions, due to electrostatic interactions between sodium chloride and lipid particles, according to new research. The ...