Emulsions: The Development Of a Body Cream - Lab Report Example

Similarly, it was observed that emulsification impacts on the texture of a body cream. Texture of the body cream increased with emulsification (Tables 1 and 2; Graph 1 and 2). The findings of this study suggest that texture, and viscosity of body cream can be increased through emulsification. It was evident that adding an emulsifier in a body cream caused a remarkable increase in both the texture and viscosity. This results confirm the findings of Sjoblom (2012) that suggested that emulsification increases the stability of body cream.

Similarly, findings by Binks (1998) suggest a relationship between viscosity of the body cream with emulsification. In another study, Binks (1998) indicated that emulsification determines the texture of body cream. Binks indicate that the process through which emulsion is broken down into water phases and bulk oil follows four various droplet mechanisms of loss. These mechanisms include the Brownian flocculation, sedimentation flocculation, creaming, and disproportionation. With an exception of the disproportionation process, the other mechanisms are referred to as primary methods through which the destabilization of emulsion occurs.

Dunkley and Sommer (2008) shows that the four mechanisms could happen in a simultaneous manner or following a certain order. Dunkley and Sommer indicate that in an emulsifier, the oil have a lower density to that of water. Initially, a cream rising can be observed. When the larger size of the droplet concentrated and rises on the top. These droplets coalesced to establish a separate oil layer on the top. The process of creaming is an example of the de-emulsification process D-emulsification involves separating milk to form skim milk and cream components.

Creaming involves separating emulsions to form two emulsions. One emulsion could have a rich dispersed phase than the other. The separation