INTRODUCTION
Gelling can be obtained through two main mechanisms: creation of a network due to
a reticulation of polymers (it is the case for gelatin) or aggregation of particles (it is
the case in yogurt). In the cosmetics industry it is commonly used to get various
textures (Figure 1).
For a given system, adhesive interaction between the drops of emulsions depends
on the temperature, the size of the drops, the concentration of salt and the volume
fraction of the emulsion. The objective of the formulator can be to identify the
interaction at the origin of the aggregation in the emulsion, to characterize the
experimental conditions under which it arises or to characterize the gel and the
kinetics of its formation, the conditions of its existence, of its stability, etc. We
present a few results obtained on a model system.
