Physical Chemistry of Foods

FIGURE 11.12 Schematic illustration of the mechanisms relevant for the
prevention of recoalescence of newly formed oil drops during emulsification. (a)
Forces involved; the magnitude of the stresses given would apply toR& 0 : 5 mm. (b)
Formation of ag-gradient in the gap between approaching drops and subsequent
Marangoni effect if the surfactant ( ) is in the continuous phase. (c) Evolution of the
distribution of surfactant ( ), and absence of Marangoni effect, if the surfactant is in
the disperse phase. Not to scale.