Influence Of Ripening And Creaming On The Aggregation Rate Of Dodecane-In-Water Nanoemulsions. Is Creaming Rate An Appropriate Measure Of Emulsion Stability?

The behavior of four oil-in-water (O/W) ionic nanoemulsions composed of dodecane, and mixtures of dodecane with squalene and tetra-chloro-ethylene, is studied. The nanoemulsions were stabilized with sodium dodecyl sulfate (SDS). The variation of the turbidity and the average radius of the emulsions were followed as a function of time. The results illustrate the shortcomings of characterizing the stability of emulsions by their creaming rate.