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Emulsions

  • B. Bergenståhl
Chapter

Abstract

Emulsions, a mixture of two immiscible liquids, are by definition unstable. Therefore in trying to develop a ‘stable emulsion’, scientist are limited to controlling the kinetics of the processes that lead to the breakdown of emulsions. The technologist has two main tools available for this purpose: the use of mechanical devices to disperse the system and the addition of stabilising chemical additives (low-molecular-weight emulsifiers and polymers) to keep it dispersed.

Keywords

Lamellar Phase Steric Repulsion Silver Iodide Food Emulsion Food Hydrocolloid 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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Copyright information

© Chapman & Hall 1995

Authors and Affiliations

  • B. Bergenståhl

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