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ABSTRACT
The present study elucidates the creaming phenomenon of mineral oil-in-water macroemulsion using a new noninvasive method based on turbidimetry. Additionally, microscopic observation of the phenomenon is carried out to derive an in-depth understanding of the mechanisms. Accumulation of the particles in the emulsions under the formed cream is monitored during a relatively prolonged period of time. Backflow of continuous and dispersed phases in temporary channels is observed at the proximity of the cream. In addition to the backflow, a high traffic density of the dispersed particles and deflocculation of the cream are the main reasons for the accumulation of the dispersed phase particles and a temporary stability against creaming. The deflocculation hinders cream growth and increases the stratification of the cream. A low concentration zone of the dispersed phase with the width of ∼100 µm is observed under the cream.
GRAPHICAL ABSTRACT
Acknowledgment
The authors are grateful to the Shiraz University for supporting this research.
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