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Company news about What factors affect the emulsification effect in laboratory settings?

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What factors affect the emulsification effect in laboratory settings?

2026-01-04

What factors affect the emulsification effect in laboratory settings?

Several factors influence the stability, particle size, and uniformity of emulsions—controlling these is key to successful formula development:
  • Homogenization Speed & Time: Higher speed generates more shear force (smaller droplets), but excessive speed/time may cause overheating or phase inversion. Optimize based on material properties.
  • Phase Ratio: The ratio of oil to water phases affects emulsion stability—too much dispersed phase may cause coalescence (droplet merging).
  • Temperature: Most emulsions require heating (50-80℃) to reduce viscosity and improve miscibility, but overheating damages heat-sensitive ingredients. Cool the emulsion gradually after emulsification.
  • Addition Order: Adding the dispersed phase to the continuous phase ensures uniform dispersion—reversing the order may cause phase inversion.
  • Emulsifiers/Stabilizers: Adding appropriate emulsifiers (e.g., lecithin, Tween 80) or stabilizers (e.g., xanthan gum) reduces surface tension and prevents phase separation.
  • Material Viscosity: High-viscosity materials require more shear force, while low-viscosity materials may need longer emulsification time to ensure uniformity.
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Company news about-What factors affect the emulsification effect in laboratory settings?

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News

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What factors affect the emulsification effect in laboratory settings?

2026-01-04

What factors affect the emulsification effect in laboratory settings?

Several factors influence the stability, particle size, and uniformity of emulsions—controlling these is key to successful formula development:
  • Homogenization Speed & Time: Higher speed generates more shear force (smaller droplets), but excessive speed/time may cause overheating or phase inversion. Optimize based on material properties.
  • Phase Ratio: The ratio of oil to water phases affects emulsion stability—too much dispersed phase may cause coalescence (droplet merging).
  • Temperature: Most emulsions require heating (50-80℃) to reduce viscosity and improve miscibility, but overheating damages heat-sensitive ingredients. Cool the emulsion gradually after emulsification.
  • Addition Order: Adding the dispersed phase to the continuous phase ensures uniform dispersion—reversing the order may cause phase inversion.
  • Emulsifiers/Stabilizers: Adding appropriate emulsifiers (e.g., lecithin, Tween 80) or stabilizers (e.g., xanthan gum) reduces surface tension and prevents phase separation.
  • Material Viscosity: High-viscosity materials require more shear force, while low-viscosity materials may need longer emulsification time to ensure uniformity.
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