Impact of emulsifier mixing and inhibitor type on Ostwald ripening of model food emulsions.

Unlabelled: This study examined how the ability to inhibit Ostwald ripening varies with ripening inhibitor type and how interfacial composition affects inhibitor efficiency. Emulsions were stabilized using Brij S100 and S20, which differ in ethylene oxide unit numbers, while medium-chain triglyceride (MCT) and ester gum (EG), possessing distinct molecular structures, were incorporated as ripening inhibitors. Ostwald ripening rate decreased with a higher proportion of Brij S20 at the interfacial membrane.