Stability Characteristics of Dispersed Oil Droplets Prepared by the Microchannel Emulsification Method

Liu1, Nakajima, Nabetani

  • 1National Food Research Institute, Kannondai 2-1-2, Tsukuba, Ibaraki, 305-0856, Japan

Summary

Microchannel emulsification creates uniform oil droplets. Droplet stability depends on surfactant concentration, with stability increasing below the critical micelle concentration (CMC).