11
Nov
Creaming Rate Of Emulsion. The presence of both SDS and sodium caseinate in an emulsion system increases the overall stability with respect to creaming. The creaming rate of particles in a dilute system follows Stokess law and is given by. The creaming index gives insight into the extent of droplet aggregation that has occurred as such the higher the index the more droplets have agglomerated. The creaming and rheology of fine n-tetradecane oil-in-water emulsions at pH 68 containing the commercial protein sodium caseinate and the ionic surfactant sodium dodecyl sulfate SDS have been studied and an overview diagram relating surfactant composition and creaming stability has been constructed.
Creaming rate Cr R 2 ρ c ρ o η c. Balance of the density of the two phases reduction of droplet size and effect of addition of thickeners. It doesnt tell you why the drops are that size and how that size might change. At low protein content 1 wt corresponding to less than half that required for saturation monolayer coverage the emulsion is destabilized by bridging flocculation accompanied by some coalescence. Further increases in caseinate concentration had much less effect. Creaming stability of emulsions formed with calcium caseinate determined after storage of emulsions at 20 C for 24 h increased gradually with an increase in protein concentration from 05 to 20.
Emulsion and is typically the precursor to actual coalescence.
I prepared wo emulsion consist of water dichloromethane and span 80 as emulsifier. Mechanical stirring at 2000 rpm was used. The creaming index gives insight into the extent of droplet aggregation that has occurred as such the higher the index the more droplets have agglomerated. The creaming and rheology of fine n-tetradecane oil-in-water emulsions at pH 68 containing the commercial protein sodium caseinate and the ionic surfactant sodium dodecyl sulfate SDS have been studied and an overview diagram relating surfactant composition and creaming stability has been constructed. Emulsion and is typically the precursor to actual coalescence. The results indicate that creaming kinetics has a complex dependence on caseinate content.