ABSTRACT
Emulsion drop size depends on the both formulation and composition of the surfactant-oil-water system, as well as on the stirring conditions prevailing during emulsification. General trends versus formulation or composition changes are presented. However, it is shown that the effects are not independent and that a proper combination of these parameters allows the attainment of very small drop size, even at low stirring energy. An overall phenomenology is presented on a two-dimensional formulation-composition map from which it is easy to select the best emulsification conditions.