Osmotic Pressure, Creaming, and Rheology of Emulsions Containing Nonionic Polysaccharide

Phase Separation, Creaming, and Network Formation of Oil-in-Water Emulsions Induced by an Exocellular Polysaccharide

“…[3]- [5] and the parts for c p Ͼ c p bin from Eqs. [3], [5], and [6]. The simplified theoretical approach gives a remarkably good description of the experimental data.…”

“…At the binodal, S(Q ϭ 0) reaches a certain value and it is uncertain how S(Q ϭ 0) behaves in the unstable regions. Simplistically, we assume that in the unstable region S(Q ϭ 0) does not depend on the polymer concentration S͑Q ϭ 0͒ ϭ exp͑Ϫ2B 2 ͑c p bin ͒͒, [6] where c p bin is the polymer concentration at the binodal for the given value of the oil volume fraction . The driving force of the phase separation process is then constant and no longer a function of c p .…”

“…The nature of the interaction between the surfactant and the polysaccharide determines the mechanism of the emulsion destabilization: repulsive interactions lead to depletion whereas adsorption may impose bridging (3). At high polysaccharide concentrations the interactions can lead to emulsions with remarkable rheological characteristics (4,6,11). Sometimes the required stability depends on a subtle balance between the amounts and ratios of the different thickeners added, as in the case of carrageenans (12).…”

Creaming and Rheology of Oil-in-Water Emulsions Containing Sodium Dodecyl Sulfate and Sodium Caseinate

“…Substantial changes in the rheology of the bulk phase, as induced by gelation or depletion phenomena, can be indicative of large changes in emulsion stability. Such cases have been studied in our laboratory for systems containing combinations of surfactants with hydrocolloids (14)(15)(16), and in systems containing protein alone (17,18). It has been found that an excess unadsorbed concentration of any of these substances can lead to rapid destabilization of the emulsion, thereby negating any initial stabilizing role due to adsorbed layers or rheological control.…”

Rheological Behavior of Food Emulsions Mixed with Saliva: Effect of Oil Content, Salivary Protein Content, and Saliva Type

“…Several studies demonstrated the effect of volume fraction by illustrating the relationship between the emulsion relative viscosity and 7 (up to 0.6-0.8) or by reporting the influence of 7 on the stability of a flocculated emulsion [50][51][52] . In non-flocculating diluted emulsions, the viscosity can be theoretically calculated by using, for example, the Batchelor equation 53 , where the viscosity of the emulsion depends on the viscosity of the continuous phase and the oil-volume fraction of the droplets (up to 7 =0.2) 36 .…”