How temperature influence stability of emulsion?
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The stability of emulsions is influenced by temperature. Elevated temperatures can act as an artificial breakdown stress, accelerating the normal mechanism of emulsion breakdown and leading to decreased stability . Heating emulsions can cause the coalescence of dispersed globules, resulting in a decrease in stability . However, the effect of temperature on emulsion stability can vary depending on the specific emulsion system. For example, in the case of biodiesel/diesel blend nanoemulsions, an increase in temperature up to 50 °C was found to have a moderate effect on the mean droplet size, especially when the concentration of biodiesel in the emulsified fuel blend is less than 15 vol % . On the other hand, in Pickering emulsions stabilized by konjac glucomannan (KGM), an increase in temperature did not significantly affect the stability of the emulsion when KGM concentration and oil content were optimized . Therefore, the influence of temperature on emulsion stability depends on the specific emulsion system and its components.
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25 Citations | The paper mentions that elevated temperature can be used as an artificial breakdown stress to assess the stability of emulsions. Heating accelerates the normal mechanism of breakdown, making it a form of artificial aging. |
| The paper discusses the influence of temperature on the stability of Pickering emulsions. It states that emulsions without konjac glucomannan (KGM) became unstable and delaminated after heat treatment at 100 °C. However, emulsions with KGM and higher oil content exhibited improved thermal stability. | |
| The paper states that the emulsified fuels are highly stable within the temperature range of up to 50 °C. It also mentions that there is a moderate change in mean droplet size, especially when the concentration of biodiesel in the emulsified fuel blend is less than 15 vol %. | |
4 Citations | The paper states that emulsions stabilized by functionalized milk protein concentrate (f-MPC) remained stable even after heating at 121 °C for 15 minutes, while emulsions stabilized by commercial MPC and mayonnaise disintegrated upon heating. Therefore, temperature can influence the stability of emulsions. |
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