Abstract
AbstractFrom the relationship between the distribution width of oxyethylene (OE) or alkyl chains and O/W emulsions stability, it became evident that even with the same average OE or alkyl chain lengths, the phase‐inversion temperature (PIT) and O/W emulsion stability depend on width. However, emulsification at the PIT invariably results in a very stable O/W emulsion. Emulsifiers with a large distribution width of OE or alkyl chains were also found to improve O/W emulsion stability.
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