Applied Rheology Volume 21 · Issue 5 Abstract: The rheological behavior of the olive oil-in-water emulsions has been studied by varying the oil to water ratio as well as the surfactant concentration. The viscoelastic property of the olive oil emulsions was investigated with a cone-and-plate system, using a Bohlin C-VOR Rheometer. The obtained results indicated that the emulsions with greater oi...

beverage emulsions are systems that are composed of two liquids including oil and water which are prepared by homogenizing oil phase in an acidic aqueous phase. they must be stable in both concentrated and diluted form for a period of 6-12 months upon standing at room temperature. two immiscible phases contained systems are thermodynamically unsta-ble. in other words, they are vulnerable to bre...

Abstract: Entropy generation, and hence exergy destruction, in adiabatic flow of unstable and surfactant-stabilized emulsions was investigated experimentally in different diameter pipes. Four types of emulsion systems are investigated covering a broad range of the dispersed-phase concentration: (a) unstable oil-in-water (O/W) emulsions without surfactant; (b) surfactant-stabilized O/W emulsions...

Abstract: The influence of droplet size on exergy destruction rate in flow of highly concentrated oil-in-water emulsions was investigated experimentally in a cone and plate geometry. The oil concentration was fixed at 74.5% by volume. At this dispersed-phase (oil) concentration, two different droplet size emulsions were prepared: fine and coarse emulsions. The fine and coarse emulsions were mix...

The use of conventional emulsions for tack coats can cause problems as they frequently stick to the tires of construction vehicles. Consequently the bond between the asphalt layers is inadequate. The importance of tack coats in the performance of the pavement means that bituminous emulsions are constantly being improved. Recently, new types of emulsions have been developed from very low penetra...

The objective of this study was to develop a pharmaceutical O/W emulsion containing plant-derived polyphenol extracts and evaluate its stability and antioxidant activity. O/W emulsions were prepared using ionic surfactant polysorbate 80 (Tween 80®). The odorwas adjusted with few drops of blue sea fragrance. DPPH (1,1-diphenyl-2-picrylhydrazyl) assay was used to evaluate the antioxidant activity...

We show how attractive interactions dramatically influence emulsion rheology. Unlike the repulsive case, attractive emulsions below random close packing, φ(RCP), can form soft gel-like elastic solids. However, above φ(RCP), attractive and repulsive emulsions have similar elasticities. Such compressed attractive emulsions undergo an additional shear-driven relaxation process during yielding. Our...

The emulsifying ability of OSA-modified and native starch in the granular form, in the dissolved state and a combination of both was compared. This study aims to understand mixed systems of particles and dissolved starch with respect to what species dominates at droplet interfaces and how stability is affected by addition of one of the species to already formed emulsions. It was possible to cre...

The objective of this work was to study the physical properties of O/W emulsions stabilized by whey proteins. Coarse emulsions were prepared with 30% (w/w) soy oil and water phase containing 7% w/w of non heated and denatured whey proteins at 70 or 90oC. These emulsions were high pressure homogenized at 250, 450 and 600 bar in order to obtain fine emulsions. Creaming kinetics of the emulsions o...

Multiple emulsions are nested sets of drops. Drops of one kind of fluid are encapsulated inside drops of a second fluid, which themselves can be encapsulated inside drops of yet another fluid. Such ‘‘emulsions within emulsions’’ are very useful for many applications, including for the encapsulation of actives, such as nutrients, pesticides, drugs, and detergents, and as templates for the synthe...