Emulsification and emulsion stability: The role of the interfacial properties
In this review, we highlight and discuss the effects of interfacial properties on the major mechanisms governing the aging of emulsions: flocculation, coalescence and Ostwald ripening. The process of emulsification is also addressed, as it is well recognized that the adsorption properties of emulsif...
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Veröffentlicht in: | Advances in colloid and interface science 2021-02, Vol.288, p.102344-102344, Article 102344 |
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Hauptverfasser: | , , , , |
Format: | Artikel |
Sprache: | eng |
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Zusammenfassung: | In this review, we highlight and discuss the effects of interfacial properties on the major mechanisms governing the aging of emulsions: flocculation, coalescence and Ostwald ripening. The process of emulsification is also addressed, as it is well recognized that the adsorption properties of emulsifiers play an important role on it.
The consolidated background on these phenomena is briefly summarised based on selected literature, reporting relevant findings and results, and discussing some criticalities. The typical experimental approaches adopted to investigate the above effects are also summarised, underlining in particular the role of adsorption at the droplet interface. Attention is paid to different types of surface-active species involved with emulsion production, including solid particles. The latter being of increasing interest in a wide variety of emulsions-related products and technologies in various fields. The possibility to stop the long term aging caused by Ostwald ripening in emulsions is also discussed, quantifying under which conditions it may occur in practice.
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•The effects of interfacial properties on the main mechanisms underlying the aging of emulsions are reviewed.•Suitable methodological approaches for the investigations of these effects are discussed.•Procedures to account for the surfactant depletion of the continuous emulsion phase, caused by the adsorption at the droplet interface, are reported. The necessity to apply these corrections is discussed on the basis of previous experimental studies.•A criterion to assess the practical possibility to stabilise Ostwald ripening in emulsions, based on the sole dilational rheology is derived. |
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ISSN: | 0001-8686 1873-3727 |
DOI: | 10.1016/j.cis.2020.102344 |