Chemistry Reference
In-Depth Information
Figure 8.1 Nano- and microcapsule synthesis: (a) coacervation, (b) interfacial polymeriz-
ation, (c) colloidosomes, (d) colloidal templating, and (e, f ) vesicles.
often rapidly coalesce and must contain emulsifiers, usually surfactants, to stabilize
them. In the case of mayonnaise, the emulsifiers are the diglyceride phospholipids
in egg yolks, which form a protective and stabilizing layer around the dispersed
phase droplets (McGee 2004). In the academic laboratory, emulsions are generally
made by either rapid mechanical stirring or homogenization (McClements 1996;
Hipp et al. 1999).
