Evaluation of Longterm Stability of Model Emulsions by Multisample Analytical Centrifugation
G.G.Badolato¹, F. Aguilar¹, H.P. Schuchmann¹, T. Sobisch², D. Lerche², Progr Colloid Polym Sci (2008) 134: 66-73.
Abstract: Emulsion-based products are found within the chemical and agrochemical, cosmetic, pharmaceutical, and food industries. As emulsion structures are thermodynamically unstable, shelf-life stability is a main aspect in product and process development. The objective of this work was to evaluate multisample analytical centrifugation with STEP-technology as an accelerated test for predicting the long-term stability of emulsions. Therefore, model emulsions were designed that exhibited creaming, coalescence, flocculation, and Ostwald ripening as the dominating instability mechanism. The results obtained using analytical centrifugation were compared with those obtained by conventional methods: visualization using graduated cylinders, viscosity, and droplet size measurements. Generally the results using conventional methods are in good accordance with those obtained by multisample analytical centrifugation. Multisample analytical centrifugation can thus be successfully applied to assess the stability of emulsion formulations.
Key words: Accelerated stability test • Droplet size distribution • Emulsion stability • Multisample analytical centrifugation • Shelf life • viscosity
¹ Institute of Process Engineering in Life Sciences, Section of Food Process Engineering, University of Karlsruhe, Kaiserstr. 12, 76131 Karlsruhe, Germany; ² LUM GmbH, Rudower Chaussee 29; 12489 Berlin, GermanyContact us
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