Emulsification yield related to formulation and composition variables as well as stirring energy

• Jean Louis Salager Universidad de Los Andes-Venezuela
• José María Andérez Universidad de Los Andes-Venezuela
• María Isabel Briceño Universidad de Los Andes-Venezuela
• Mirella Pérez de Sánchez Universidad de Los Andes-Venezuela
• Marta Ramírez de Gouveia Universidad de Los Andes-Venezuela

Abstract

The emulsification yield, i. e., the reduction of drop size when a surfactant-oil-water system is stirred, can be altered by changing: 1) the physicochemical formulation variables which are linked to the nature of the water, oil, and emulsifier, 2) the composition variables [surfactant concentration and water-to-oil ratio] and 3) the variables which characterize the mechanical energy supplied by the stirring device. After reporting the general trends found in previous research, the best compromise situations to attain a minimum drop size are located in a three dimensional formulation-composition-stirring space.