Introduction
Emulsions are unstable colloidal systems that undergo many destabilization
phenomena (coalescence, flocculation, creaming, etc.) that can be due to various
causes (lack of surfactant to cover the interface, attractive forces, etc.). Therefore, it
is very important for the formulator to know the origins of these processes to be able
to overcome them to get a stable product.
For many reasons (coexistence of small and big droplets, chemical interactions, etc.)
droplets tend to flocculate. The addition of surfactants may minimize these
problems. In this study we have investigated how different surfactants influence
flocculation of droplets, as well as the effect of surfactant concentration and the
temperature of storage.
