The study is aimed at assessing the influence of degree quantitative content vegetable oil in an aqueous-oily medium on emulsification process. Safflower was chosen as main ingredient phase. safflower varied from 20 to 80% relation water. stability emulsions depends many factors, including ultrasonic action, water-oil ensured only if a film forms interfacial surface that mechanically prevents a...

Here, we investigate water-in-oil (W/O) emulsions that are stabilized by polystyrene latex particles with sulfate surface groups. The particles, which play the role of emulsifier, are initially contained in the disperse (water) phase. The existence of such emulsions formally contradicts the empirical Bancroft rule. Theoretical considerations predict that the drop diameter has to be inversely pr...

We have re-examined the phase inversion temperature (PIT) emulsification process. This is a low-energy method that uses a physicochemical drive to produce very fine oil/water emulsions in the absence of high shear flows. We used the polyoxyethylene 8 cetyl ether (C(16)E(8))/hexadecane/water system, which has a PIT of 76.2 degrees C. We find that successful emulsification depends on two conditio...