Cloud point, polymeric surfactants, emulsion stabilization

MgS04, stability could be maintained at high temperatures up to 1 mol/dml Thus, these cloud point measurements give conclusive evidence of the unique behavior of polymeric surfactants based on inulin. The poly fructose chain remains hydrated up to high temperatures and in the presence of high electrolyte concentrations. Thus, by adequate design of the polymeric surfactant, one can achieve very high stability for the emulsions. 

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