Thermoreversible gelation of oil-in-water emulsions

Abstract

In the present paper, the thermoreversible gelation of organic liquids emulsified in an aqueous phase using gelatin as gelling agent has been investigated. After steplike cooling of a dispersion of oil, water, soap and gelatin from 45 to 26°C strong three-dimensional networks were obtained in relatively short gelling times. The rheological properties of the system during and after the gel formation have been determined by an oscillating shear deformation in a dynamic experiment.