Crystallization kinetics in oil-in-water emulsions containing a mixture of solid and liquid droplets

Abstract

The presence of the polysaccharide xanthan is found to have little effect on the kinetics of crystallization in emulsions containing a mixture of supercooled liquid and crystalline n-hexadecane droplets. When taken together with complementary creaming measurements on similar xanthan-containing emulsions, which are sensitive to polysaccharide concentration, this result appears to be possibly at variance with a crystallization mechanism based solely on collision-induced interdroplet heterogeneous nucleation.