Stability of emulsions containing sucrose esters

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Abstract
Conclusions: The presence of either sucrose distearate or glyceryl monostearate will decrease the stability of preformed mineral oil‐in‐water emulsions containing sucrose monostearate. With adequate concentrations of emulsifier present the emulsion stability of milled emulsions passes through a maximum as the ratio of glyceryl monostearate to sucrose monostearate is increased. The data suggest that this increased stability results from a decrease in droplet size rather than from the formation of a more tenuous interfacial film.

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