Characterizing emulsion properties and relevance

Emulsion stability is critical in their processing and formulation. Emulsions are often perceived as something simple, macroscale that can be seen, felt, and even tasted but in reality, it is the nanoscale properties of the droplets dispersed in an emulsion that are the main contributors to the emulsion’s bulk properties. Specifically, the size and charge of the emulsified droplets directly affect stability, taste, safety, look and feel, and function. Thus, it is of utmost importance to be able to accurately and quickly measure these properties of emulsions.
These properties are highly relevant to emulsion processing, and some of these properties are interlinked:
Mean particle size
Particle size distribution
Internal-phase viscosity
Continuous-phase viscosity
Emulsifier level
Oil-phase concentration
Continuous-phase pH
Emulsion optical properties
The concentrations in question are relevant because they influence the type and stability of the final emulsion. In general, the phase that is present in the greater concentration will tend to be the continuous phase.