Viscosity Variation During Evaporation of a Vegetable Oil Emulsion Stabilized by Tween 80R.

The viscosity during evaporation was determined for emulsions in the system water, vegetable oil, a commercial surfactant, Tween 80R, and the results related to the phases of the emulsion according to the phase diagram. The correlation between the viscosity and the fraction of liquid crystal in the emulsion was pronounced for the emulsions with the oil as the dispersed phase. For the emulsions with oil as the major phase, the effect was significantly less. [ABSTRACT FROM AUTHOR]