Nagi Alhaj All emulsions are thermodynamically unstable...

So how can we improve the stability? Many thanks

Nagi Alhaj The things that contribute to instability include:

• pH
• Presence of polyvalent ions such as Ca2+, Al3+ etc
• (To a lesser extent) Concentration; (to a greater extent) concentration and type of surfactant, Higher concentrations of surfactant favor smaller size. Smaller sizes are even more unstable due to the radius of curvature of the particle
• Steric or charge stabilizers

You'll need to investigate all of the above.

We are working on Lipid materials

Nagi Alhaj Yes, the fact you're working on lipids is in your original question.

Thank you I appreciate your kind conversation

opposite to thermodynamic stability by colloidal stability usually stability against agglomeration is meant.

To obtain this usually surfactants (for lipid nanoparticles often nonionic) are used. You should read a few of the papers on preparation of solid lipid nanoparticles. Better to first obtain basic information on the topic researched, then ask detailed questions if necessary.

Thank you So much