Influence of salt concentration on the formation of Pickering emulsions

Abstract

Here we study emulsification in a model experimental system comprised of water, an oil and colloidal particles. The particles are charge-stabilised colloidal silica; unsurprisingly, by varying the concentration of salt the degree of flocculation of the particles can be modified. The influence of salt on the formation of particle-stabilised oil droplets goes well beyond considerations of the colloidal stability of the particles. Our results demonstrate that the influence of salt on the particle-particle interaction is less important for emulsion formation than the influence of salt on both the particle wettability and the particle-interface interaction.

Topics & Concepts