Demulsification

Sterically Stabilized
Electrostatic Field (desalting crude oil)
Centrifugal Force (creaming/sedimentation)
Extrusion (pores that collect dispersed phase)
Additives (demulsifiers)
Temperature (Phase Inversion Temp.)
Freeze-Thaw (freeze the aqueous phase)
Ostwald Ripening

Electrostatically Stabilized
Reduce Zeta Potential (Salt)
Reduce Surface Charge Density (additives)
Turbiscan for Studies of Emulsion Stability

Transmission
Back Scatter

http://www.formulaction.com
 Tubiscan Kinetics of Milk Flocculation
(powdered milk emulsion in water following addition of vinegar)

Transmission Back Scatter

(850 nm) (850 nm)
Factors Affecting Emulsification:
Oil phase
Water/Oil Ratio
Detergent (Emulsifier)
Co-surfactants
Salt
Temperature
Water-in-Oil or Oil-in-Water Emulsions?