Effects of the density difference between water and oil on stabilization of powdered oil-in-water emulsions

A powdered oil-in-water (o/w) emulsion is a dispersed system in which the continuous phase of a particle-stabilized o/w emulsion is dispersed in air by encapsulating the water globules with hydrophobic particles. During their preparation, oil droplets in water globules are forced to move because of...

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Veröffentlicht in:Langmuir : the ACS journal of surfaces and colloids. - 1992. - 30(2014), 2 vom: 21. Jan., Seite 496-500
1. Verfasser: Murakami, Ryo (VerfasserIn)
Weitere Verfasser: Moriyama, Hiroshi, Noguchi, Tatsuyuki, Yamamoto, Masahiro, Binks, Bernard P
Format: Online-Aufsatz
Sprache:English
Veröffentlicht: 2014
Zugriff auf das übergeordnete Werk:Langmuir : the ACS journal of surfaces and colloids
Schlagworte:Journal Article
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520 |a A powdered oil-in-water (o/w) emulsion is a dispersed system in which the continuous phase of a particle-stabilized o/w emulsion is dispersed in air by encapsulating the water globules with hydrophobic particles. During their preparation, oil droplets in water globules are forced to move because of high-shear mixing, leading to creaming of the oil droplets and possible wetting of the hydrophobic particles with the oil droplets, which induces destabilization. To prepare powdered o/w emulsions efficiently, the extent of creaming of the oil droplets has to be suppressed. We describe how to achieve this by mixing two oils of different densities and preparing powdered o/w emulsions from oil mixtures exhibiting a decreasing density difference with water. As the extent of creaming is reduced, enhanced stabilization of the powdered emulsions occurs 
650 4 |a Journal Article 
700 1 |a Moriyama, Hiroshi  |e verfasserin  |4 aut 
700 1 |a Noguchi, Tatsuyuki  |e verfasserin  |4 aut 
700 1 |a Yamamoto, Masahiro  |e verfasserin  |4 aut 
700 1 |a Binks, Bernard P  |e verfasserin  |4 aut 
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