Influence of salt concentration on the formation of Pickering emulsions

David French; Jeff Fowler; Phil Taylor; Paul S. Clegg

doi:10.1039/D0SM00321B

Influence of salt concentration on the formation of Pickering emulsions

David French, Jeff Fowler, Phil Taylor, Paul S. Clegg

School of Physics and Astronomy

Research output: Contribution to journal › Article › peer-review

Abstract / Description of output

Here we study emulsification in a model experimental system comprised of water, an oil and colloidal particles. The particles are charge-stabilised colloidal silica; unsurprisingly, by varying the concentration of salt the degree of flocculation of the particles can be modified. The influence of salt on the formation of particle-stabilised oil droplets goes well beyond considerations of the colloidal stability of the particles. Our results demonstrate that the influence of salt on the particle–particle interaction is less important for emulsion formation than the influence of salt on both the particle wettability and the particle–interface interaction.

Original language	English
Pages (from-to)	7342-7349
Number of pages	8
Journal	Soft Matter
Volume	16
DOIs	https://doi.org/10.1039/D0SM00321B
Publication status	Published - 8 Jul 2020

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10.1039/D0SM00321BLicence: Creative Commons: Attribution (CC-BY)

Clegg - French_EmulsionFormation-BW-smallAccepted author manuscript, 6.28 MBLicence: Creative Commons: Attribution (CC-BY)

Pickering Emulsion Fundamentals
Clegg, P.
UK industry, commerce and public corporations
1/09/11 → 28/02/15
Project: Research

Cite this

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abstract = "Here we study emulsification in a model experimental system comprised of water, an oil and colloidal particles. The particles are charge-stabilised colloidal silica; unsurprisingly, by varying the concentration of salt the degree of flocculation of the particles can be modified. The influence of salt on the formation of particle-stabilised oil droplets goes well beyond considerations of the colloidal stability of the particles. Our results demonstrate that the influence of salt on the particle–particle interaction is less important for emulsion formation than the influence of salt on both the particle wettability and the particle–interface interaction.",

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AB - Here we study emulsification in a model experimental system comprised of water, an oil and colloidal particles. The particles are charge-stabilised colloidal silica; unsurprisingly, by varying the concentration of salt the degree of flocculation of the particles can be modified. The influence of salt on the formation of particle-stabilised oil droplets goes well beyond considerations of the colloidal stability of the particles. Our results demonstrate that the influence of salt on the particle–particle interaction is less important for emulsion formation than the influence of salt on both the particle wettability and the particle–interface interaction.

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Influence of salt concentration on the formation of Pickering emulsions

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Pickering Emulsion Fundamentals

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