Studies on the viscosity of solid stabilized emulsions

Summary Viscosities have been determined for kerosene/water and olive oil/water emulsions, stabilized by freshly precipitated, finely divided solids, by a Rheo Viscometer with particular reference to the influence on the viscosity of the amount of the emulsifier, concentration of the disperse phase, nature of the oil and homogenization. It has been found that the viscosity for 11 oil/water ratio increases with increase in the concentration of the emulsifier and also increases at 1% solid content with increasing oil/water ratio. Homogenization of the emulsion increases its viscosity as it renders the adsorbed film more resistant. The olive oil emulsions which tend to be more viscous than the analogous kerosene ones are characterized by abrupt changes in the viscosity after a certain concentration of the oil (60–70% oil) when some of them invert to W/O type. Emulsions with a large interfacial area tend to show less decrease of viscosity with time, although exceptions are observed.