Stability and rheological properties

S. Arditly Eahrication, Stability and Rheological Properties of Sohd-Stabilzed Emulsions. Ph.D thesis, Bordeaux I University (2004). 

The term food colloids can be applied to all edible multi-phase systems such as foams, gels, dispersions and emulsions. Therefore, most manufactured foodstuffs can be classified as food colloids, and some natural ones also (notably milk). One of the key features of such systems is that they require the addition of a combination of surface-active molecules and thickeners for control of their texture and shelf-life. To achieve the requirements of consumers and food technologists, various combinations of proteins and polysaccharides are routinely used. The structures formed by these biopolymers in the bulk aqueous phase and at the surface of droplets and bubbles determine the long-term stability and rheological properties of food colloids. These structures are determined by the nature of the various kinds of biopolymer-biopolymer interactions, as well as by the interactions of the biopolymers with other food ingredients such as low-molecular-weight surfactants (emulsifiers). 

Surface layers (adsorbed, solvated, ionic) are of considerable importance in controlling the stability and rheological properties of colloidal systems. Sedimentation methods have proven effective in the measurement of adsorbed layer thickness using equations similar to Equation 1 when the density of the layer could be estimated ( 7,8). The equation can be considerably simplified if the density... 

Abd Elbary A, Nour SA, Ibrahim 1. Physical stability and rheological properties of w/o/w emulsions as a function of electrolytes. Pharm Ind 1990 52 357-363. 

Wang, G. and Nicholson, P.S., Influence of acidity on the stability and rheological properties of ionically stabilized alumina suspensions in ethanol, 7. Am. Ceram. Soc.,i, 1977, 2001. 

Pons R, Solans C, Stebe MJ, Erra P, Ravey JC. Stability and rheological properties of gel emulsions. Progr Colloid Polym Sci 1992 89 110-113. 

Chapters 18—25 are related in that they discuss aspects of crude oil-based emulsions. The topic of environmental emulsions is covered by Fingas, Fieldhouse, and MuIIin. They analyze in depth the emulsification and stabilization processes in oil spills. These processes are crucial because they complicate the removal and treatment of these so-called mousses or chocolate mousses. Natural forces in the form of wind and waves are important mechanisms for the formation of the oil-spill emulsions. Most likely, the stabilization of the formed dispersions is due to naturally occurring components such as asphaltenes and resins. The authors give a comprehensive analysis of different kinds of oil spills with regard to stability and rheological properties. 

Common emulsion properties such as droplet size distribution, emulsion type, stability, and rheological properties depend on many factors, including the following ... 

Gutierrez X., Silva F., Chirinos M., Leiva J., Rivas H., Bitumen-in-water emulsions An overview on formation, stability and rheological properties, J. Dispersion Sci. TechnoL, 23(1-3), 2002, 405 18. 

Economou IG, Heidman JL, Tsonopoulos C. 1997. Mutual solubilities of hydrocarbons and water III. 1-hexene, 1-octene, C10-C12 hydrocarbons. AIChE J 43 535. Elbary AA, Nour SA, Ibrahim 1.1990. Physical stability and rheological properties of W/O/W emulsions as a function of electrolytes. Pharm Indus 52(3) 357-363. 

Glycols such as ethylene and propylene are added to improve freeze-thaw stability, and rheological properties. 

W/0 gel emulsions, stabilised by hydrogenated surfactants with hydrocarbon oils, and fluorinated surfactants with fluorocarbon oils, and on OAV gel emulsions have been conducted. It is convenient to summarise their pre-paration, - macro- and microstructure,stability, " - and rheological properties - separately. Molecular modelling of such emulsions, studying the simultaneous effects of polydispersity and drop distortion on max for various packing types, has been carried out by Das et al ... 

Acrylic binders interact with alumina to provide stability and rheological properties required by ceramic slips.Interaction occurs through ionized sites on the binder. Binder adsorption takes several hours to reach equilibrium. During diis time slip viscosity increases. ... 

Thermal Stability and Rheological Properties of Multiwall Carbon Nanotube Reinforced Thermotropic Liquid Crystalline Polymer Nanocomposites... 

THERMAL STABILITY AND RHEOLOGICAL PROPERTIES OF MULTIWALL CARBON NANOTUBE... 

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