Emulsions Vegetable flocculation

As for direct emulsions, the presence of excess surfactant induces depletion interaction followed by phase separation. Such a mechanism was proposed by Binks et al. [ 12] to explain the flocculation of inverse emulsion droplets in the presence of microemulsion-swollen micelles. The microscopic origin of the interaction driven by the presence of the bad solvent is more speculative. From empirical considerations, it can be deduced that surfactant chains mix more easily with alkanes than with vegetable, silicone, and some functionalized oils. The size dependence of such a mechanism, reflected by the shifts in the phase transition thresholds, is... 

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