A model concentrated emulsion was chosen for this study. The methods of preparation and evaluation are discussed. Recommendations are made concerning the formulation of concentrated emulsions and appropriate test methods for their evaluation are presented.
Several processing steps and ingredients were required to produce the model formulation. Each of these ingredients' role in the system will be described. The techniques used in the production of CEs are included.
The formulations were evaluated by a variety of methods. These methods included: Heat Stability, Freeze/Thaw Stability, Particle Size, and Viscometry. Each was studied to predict the shelf life of the formulation. The use of any or all of the methods presented can significantly reduce the evaluation time required for these formulations.
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