Gelling of Oil-in-Water Emulsions Comprising Crystallized Droplets

Abstract

We fabricate oil-in-water emulsions above the melting temperature of the oil phase (hexadecane and/or paraffin). Upon cooling, the oil droplets crystallize and the initially fluid emulsions turn into hard gels. The systems evolve by following two distinct regimes that depend on the average droplet size and on the oil nature. In some cases gelling involves partial coalescence of the droplets, i.e., film rupturing with no further shape relaxation because of the solid nature of the droplets. In some other cases, gelling occurs without film rupturing and is reminiscent of a jamming transition induced by surface roughness. We prepare blends of oils having different melting temperatures, and we show that it is possible to reinforce the gel stiffness by applying a temperature cycle that produces partial melting of the crystal mass, followed by recrystallization.