Studies of water-in-oil emulsions: stability and oil properties

摘要

Studies in the past four years have shown that a class of 'very stable' emulsions exists, characterized by their persistence over several days to years. These stable emulsions actually undergo an increase in viscosity over time. Monitoring of all water-in-oil states rsulting form oil/water mixutres prepared in this study, ahs been performed for at least one week. This shows that meso-stable emulsions, unstable emulsions and entrained water states clearly separate into oil and water layers. Stable emulsions increase in apparent viscosity and elasticity.