Other Ways of Slowing Ostwald Ripening

Walstra also proposed that Ostwald ripening could be stopped if a suitable gelling agent was introduced into the continuous phase. In this context suitable is an agent which introduces a yield stress which is larger than the Laplace pressure of the droplets. This stabilization method is not considered practical, however, since even for a droplet of radius 100 nm and y = lOmNm , a yield stress of 2 X 10 Pa would be required, a value not readily attainable with most gelling agents. 

Perhaps the easiest way to slow molecular diffusion in emulsions, provided it does not cause irreversible damage, is to freeze them. Freezing will also stop sedimentation, aggregation, and coalescence of the droplets as well. 

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