write storage of emulsion.
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Emulsions should be stored in a cool place but refrigeration should be avoided as this low temperature can adversely effect the stability of preparation. 17. Microbial contamination may occur due to: contamination during development or production of emulsion or during its use.
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If the size and dispersion of droplets does not change over time, it is said to be stable. For example, oil-in-water emulsions containing mono- and diglycerides and milk protein as surfactant showed that stable oil droplet size over 28 days storage at 25°C.
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