All the available literatures on FT stability tell about effect of non ionic surfactant type and concentration, acid quantity, pH, particle size,functional additives etc.
Is there any literature on effect of anionic surfactants on FT stability of styrene acrylic emulsion having solid content 40-50%?
Dear Rimita Bhar, these links provide full review of factors affecting the stability of emulsions. My Regards
https://www.researchgate.net/publication/264716909_Factors_Influencing_the_Freeze-Thaw_Stability_of_Emulsion-Based_Foods
https://www.researchgate.net/publication/248425003_Factors_affecting_the_freeze-thaw_stability_of_emulsions
https://doi.org/10.1016/j.foodhyd.2004.04.010
Abdelkader, polymer emulsions are only so called emulsions, which are prepared by polymerization of the monomer emulsions (dispersions of liquids in liquid) - after polymerization they turn into suspensions (dispersions of solids into liquid). There are some general considerations on dispersion stability which apply to these polymer suspensions too.
Usually these are already electrostatically stabilized (anionic) without additional stabilizers, which may be the reason why there is less literature on effect of anionic surfactants.
Dear Titus Sobisch, there exist also suspension polymerization in the form dispersion of liquid in anther one. Emulsions and suspensions are both dispersions, yes, but each system has its own particularities, regarding mechanism of formation and stabilization of particles, particles size and size distribution. The functions of a stabilizer and an emulsifier are completely distinct, the reason why the stability kinetics for exemple towards ripening is completely different.
In the case of polymerization suspension and emulsion PVC have different properties and they are not distined to the same applications. My Regards
Dear Abdelkader sir, thank you for the links, I forgot to mention about 'emulsion polymer' which is used in surface coating in my question. Emulsions for food industry will have different requirements.
Dear Titus sir, you got it right. I was not able to find out literature on how electrostatic stabilization helps in freeze thaw stability of emulsion polymers.
Dear all, if the mentionned polymers were used as emulsions for coating, once applied as films, they are no more emulsions, they have no effect on food emulsion under study, except if there is a substantial migration of additives and so on.
What do you mean by good emulsion, just to help you with the necessary documents. My Regards
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