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Adsorption Kinetics Of Emulsifiers At Oil—water Interfaces And Their Effect On Mechanical Emulsification

M. Stang, H. Karbstein, H. Schubert
Published 1994 · Chemistry

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Abstract The bursting membrane method of measuring the adsorption of emulsifier molecules at oil—water interfaces is presented. For the emulsifiers dodecyl alcohol-10-glycol ether, a whey protein concentrate and egg yolk the adsorption kinetics are measured. It is shown that this method is applicable to determine the adsorption kinetics. Oil—water emulsions have been prepared with the above-mentioned emulsifiers. The influence of the adsorption kinetics of these emulsifiers on the emulsification result is shown.
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