Content Handbook K

MT 36.3 EMULSION CHARACTERISTICS AND RE-EMULSIFICATION PROPERTIES

OUTLINE OF METHOD

An emulsion of known concentration in standard water is prepared. The stability of this emulsion is then assessed in terms of amounts of free 'oil' and/or 'cream', which separates while the emulsion is allowed to stand undisturbed for 24 h. The ability of the system to re-emulsify at the end of the 24 h period is also determined.

Scope:

The method is suitable for determining the emulsification stability of emulsion formed by the dispersion of emulsifiable concentrates (EC), or emulsions, oil in water (EW) at dilution rates of 0.1 % to 5 % (Note 1).
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last update 01.12.2010