Abstract
Emulsions, such as those in food products, may be defined as macroscopic dispersions of two immiscible liquids, one of which forms the continuous, dispersion phase and the other, the discontinuous, dispersed phase, commonly termed globules. An emulsion of two immiscible liquids, one polar and one nonpolar, will rapidly separate into two distinct phases upon standing unless a third phase, an adsorbed surfactant, is present in the interface to stabilize it. Surfactants, e.g., chemical emulsifiers and proteins, stabilize emulsions by protecting against close contact and the association of individual globules. The DLVO theory (1) ascribes emulsion stability to a balance of attractive van der Waals forces and electrostatic repulsive forces, derived from oppositely charged ions in a double layer surrounding the globules (Figure 1). The emulsion remains stable so long as the magnitude of the repulsive forces exceeds that of the attractive forces between the globules. There are a number of
Published Version
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