Effect of emulsifiers and fat crystals on shear induced droplet break-up, coalescence and phase inversion

@inproceedings{Day2009EffectOE,
  title={Effect of emulsifiers and fat crystals on shear induced droplet break-up, coalescence and phase inversion},
  author={Jennifer Irene Day and Fotis Spyropoulos and Philip W. L. Cox},
  year={2009}
}
Abstract We have investigated the breakup and coalescence of food grade emulsions under dynamic conditions with a range of emulsifiers. Not unexpectedly, breakup of the emulsions varied with applied shear. The coalescence rate for an emulsifier free system with purified sunflower oil after the imposed shear was reduced, was measured at 1.2 × 10 −2  s −1 , which is similar to reported values for non-food systems but could be totally arrested by the use of Tween 80, other surfactants such as… CONTINUE READING