• B. Bergenståhl


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.


Lamellar Phase Steric Repulsion Silver Iodide Food Emulsion Food Hydrocolloid 
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© Chapman & Hall 1995

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  • B. Bergenståhl

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