Colloids versus emulsion

Kabalnov A, Tarara T, Arlauskas R, Weers J. Phospholipids as emulsion stabilizers. 2. Phase behavior versus emulsion stability. J Colloid Interface Sci 1996 184 227-235. 

The nature of the colloidal dispersion can have important influences on other food properties. For example, a 50/50 % emulsion of oil (fat) and water has a very different thermal properties in O/W versus W/O form. The O/W emulsion would be expected to have the greater thermal conductivity, water being the external phase and, other factors being equal, should freeze at a faster rate [811]. O/W food emulsions tend to be quite fluid, whereas W/O food emulsions tend to be more viscous, sometimes solid-like. 

BExM-3 is a specially formulated (patent pending) cost-effective cationic modifier for use in colloidal (clay stabilized) coal tar emulsions. BExM-3 offers significant performance and cost advantages versus latex and other additives used for thickening. 

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