Factors influencing the obtaining and the stability of double emulsions made made of corn oil

Abstract

An emulsion containing a solution of potassium chloride as the aqueous phase and food oil as oily phase was made. The emulsion was obtained using sorbitan monooleat and sorbitan monolaureat as surfactants. Double emulsions were prepared both in the presence and absence of a hydrophilic surfactant. The double emulsions were destroyed by outside coalescence of the drops of internal phase in a few minutes. The stability of double emulsions depends on the concentration of saline solution. The stability of the emulsions increases with the addition of hydrophilic surfactant.