Influence of the Stirrer Initial Position on Emulsion Morphology. Making Use of the Local Water-to-Oil Ratio Concept for Formulation Engineering Purpose

The initial location of the stirrer in the emulsification vessel can induce the resulting emulsion type. The interpretation in terms of mixing phenomena leads to the use of the local water-to-oil ratio (WOR) concept in the formulation-composition map. The know-how associated with this phenomenology allows us to interpret in a straightforward way the kind of complex procedures commonly employed in emulsion manufacturing, particularly those associated with inversion and multiple emulsion attainment.