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ABSTRACT: : The microstructure and stability of oil‐in‐water emulsions, stabilized with non‐protein emulsifiers (sor‐bitan esters), were analyzed as a function of emulsification time, rotor speed, hydrophilic‐lipophilic balance (HLB), and ionic strength. Sauter average dia (D[3,2]) were determined from micrographs. Back‐scattered light data were analyzed and a method to determine creaming rates of the systems was proposed. Creaming rates showed that the relationship between emulsion stability and HLB was non‐linear. Addition of NaCl raised creaming rates, resulting in decreased stability, while micrographs showed the presence of flocs. Results were discussed taking account of interactions present in the system.
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Quintana et al. (2002) studied this question.
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