By Tharwat F. Tadros
Emulsions presents a common creation, the economic position of emulsifiers and addresses assorted difficulties equivalent to creaming/sedimentation, flocculation, Ostwald ripening, coalescence and section inversion. Thermodynamics, adsorption and interplay forces among emulsion droplets are completely defined. Supplemented via many figures and tables, it is helping to represent and choose the ideal emulsifier for varied business purposes.
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26 | 3 Interaction forces between emulsion droplets Increasing δ/R Gmin h Fig. 14: Variation of GT with h at various δ/R values. molecular weight, Mw , of the stabiliser). This is illustrated in Fig. 14, which shows the energy–distance curves as a function of δ/R. The larger the value of δ/R, the smaller is the value of Gmin . In this case the system may approach thermodynamic stability as is the case with nano-emulsions. 4 Criteria for effective steric stabilization (i) The droplets should be completely covered by the polymer (the amount of polymer should correspond to the plateau value).