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The recently developed technique, electroacoustics, was used to investigate BSA and lecithin stabilised soybean oil-in-water emulsions at an oil volume fraction of 10%, by employing a flow-through version of an AcoustoSizer. The dynamic mobility of the oil droplets was measured; the size and electric charge on the drops were calculated and the results for the systems were compared. The pH and the ionic strength were very sensitive factors influencing the zeta potential, while the particle size was slightly affected. The BSA or lecithin could influence the particle properties in the lower concentration region, but there was no obvious effect as the calculated maximum adsorption reached approximately 1.5 mg m−2. SDS addition before the emulsification dominated the process of emulsion formation and the particle properties of the emulsions formed. In contrast, when SDS was added after the emulsification, the zeta potential became more negative but the size remained about the same. The presence of SDS enhanced the overall stability with respect to creaming, coagulation, coalescence and breaking. |
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