Utilization of xanthan to stabilize water in water emulsions and modulate their viscosity

Water in water emulsions were prepared by mixing aqueous solutions of dextran and poly(ethylene oxide) at three volume fractions. The xanthan was added to the emulsions up to 0.5 wt%. The stability of the emulsions was probed by measuring the time dependence of the transmission profiles at different centrifugal forces. At lower concentrations, xanthan partitioned to the dextran phase and strong shear-thinning was observed at higher concentrations. At lower concentrations, destabilization was caused by a combination of coalescence and creaming or sedimentation. Above 0.1 wt%, xanthan strongly increased the viscosity of the emulsions and stabilized them under gravity for at least one week. The time evolution of the emulsion microstructure was observed using confocal scanning laser microscopy. The effect of shear on the microstructure was investigated using a specific rheo-optical device. It showed the formation of thin strands that broke up into small drops after stopping the flow.