News International Sugar Journal

Advances in dynamics of stabilized emulsions will lead to improved manufacturing processes [Registered]

By studying the behaviour of tiny particles at an interface between oil and water, researchers at Harvard have discovered that stabilized emulsions may take longer to reach equilibrium than previously thought. The research led by Vinothan Manoharan was published in Nature Materials (online) on 4 December ’11. The findings will have important implications for the manufacturing processes used in pharmaceuticals, cosmetics, and foods, among other chemical industries. An emulsion is a mixture of two or more insoluble liquids-usually oil and water. A simple emulsion like vinaigrette takes energy to create (for example, by shaking it), and over time it will…

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