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Emulsions and creams
Characterization of the size, zeta potential and rheological properties of emulsions and creams
Emulsions and creams are colloidal systems commonly used in a number of industries including food, pharmaceutical, consumer products, petrochemicals and specialty chemicals. They consist of one phase dispersed in a continuous liquid phase and are thermodynamically unstable.
Malvern provide a range of easy to use particle size, zeta potential and rheological instrumentation which can be used in the study of emulsion and cream systems across a wide range of industries. These systems and our industry and application knowledge can be used to:
- Reduce emulsion/cream formulation time
- Optimize emulsion/cream formulations
- Understand the breakdown of emulsions/creams over time or under stress conditions
- Investigate the influence of temperature, vibrations (e.g. transportation effects) and time on product performance
- Optimize product efficacy
- Improve the stability and quality of emulsion/cream formulations
- Ensure optimum product and process performance
- Decrease the time required to bring new materials to market.
Malvern solutions for Emulsions and creams
Dispersion Rheology
A rapid method to predict particle sedimentation in liquid dispersions.
Suspension Stability; Why Particle Size, Zeta Potential and Rheology are Important
Suspensions or dispersions of particles or droplets in a liquid medium are encountered in a variety of industries and find use in a diverse range...
Article: Optimizing silicone emulsion stability using zeta potential
Silicones are synthetic polymers containing a Si–O backbone. This backbone structure gives silicones unique physical properties, such as high melting...
Do Nanoparticles Interact with Their Environment?
Sometimes considered to be the ultimate materials science, it utilises unique properties exhibited at nanometer scales and is expected to lead to improved efficiencies...
