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The Effect of Polysaccharides on the Stability of Oil-in-Water Emulsions

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Surfactants in Solution

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Abstract

Creaming and coalescence studies are reported for heptane-in-water emulsions stabilised by nonionic surfactants in the presence of a range of polysaccharides at different concentrations. The creaming rates are more rapid than predicted from consideration of the volume fraction of dispersed phase, the droplet sizes and the viscosities of the polysaccharide solutions at low shear-rate. Possible reasons for this anomalous behaviour are discussed. The nature and concentration of polysaccharide have no effect on changes in droplet size distribution with time, nor on the interfacial tension in the presence of surfactant. It is concluded that the surface properties of the droplet are dominated by the adsorbed surfactant.

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Author information

Authors and Affiliations

  1. AFRC Food Research Institute, Colney Lane, Norwich, NR4 7UA, England

    N. R. Gladwell, M. S. R. Hennock, A. M. Howe, A. R. Mackie, R. R. Rahalkar & M. M. Robins

Authors
  1. N. R. Gladwell
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  2. M. S. R. Hennock
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  3. A. M. Howe
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  4. A. R. Mackie
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  5. R. R. Rahalkar
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  6. M. M. Robins
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Editor information

Editors and Affiliations

  1. IBM Corporate Technical Institutes, 500 Columbus Ave., Thornwood, NY, 10594, USA

    Kashmiri Lal Mittal M.Sc.(First Class First), Ph.D. (Fellow of the American Institute of Chemists and Indian Chemial Society) (Fellow of the American Institute of Chemists and Indian Chemial Society)

  2. Centre de Recherches Paul Pascal, Domaine Universitaire, F-33405, Talence Cedex, France

    P. Bothorel (Professor of Chemistry at the University of Bordeaux, Assistant Director, Scientific Director of the GRECO “Microemulsions” (French cooperative action on microemulsions), consultant to the French Oil Company) (Professor of Chemistry at the University of Bordeaux, Assistant Director, Scientific Director of the GRECO “Microemulsions” (French cooperative action on microemulsions), consultant to the French Oil Company)

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© 1986 Plenum Press, New York

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Gladwell, N.R., Hennock, M.S.R., Howe, A.M., Mackie, A.R., Rahalkar, R.R., Robins, M.M. (1986). The Effect of Polysaccharides on the Stability of Oil-in-Water Emulsions. In: Mittal, K.L., Bothorel, P. (eds) Surfactants in Solution. Springer, Boston, MA. https://doi.org/10.1007/978-1-4613-1833-0_42

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  • DOI: https://doi.org/10.1007/978-1-4613-1833-0_42

  • Publisher Name: Springer, Boston, MA

  • Print ISBN: 978-1-4612-9024-7

  • Online ISBN: 978-1-4613-1833-0

  • eBook Packages: Springer Book Archive

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