Effects of Ingredients on Emulsion Stability

As already outlined, the higher the viscosity of the continuous oil phase, the higher the viscosity of the emulsion. At high emulsion viscosity, the stability to coalescence is increased, and may result in increased stability 

The melting point of fats used for spreads should not exceed mouth temperature (37°C) as an unpleasant waxy effect, termed palate-cling, starts to develop above this temperature. 

Emulsifiers reduce the interfacial tension between two mutually-immiscible liquids because they have an affinity for both phases. Ford and 

Furmidge (1966) indicated three essential properties of an emulsifier for concentrated water-in-oil emulsions  

Sherman (1973) suggested that a strong interfacial film of emulsifier is also necessary to prevent the coalescence of water droplets in oil-continuous emulsions. 

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