Microcrystalline cellulose stabilized emulsions (o/w) were evaluated by means of brightfield and polarized light microscopy, freeze-etch electron microscopy, droplet size analyses and rheologic measurements. Thes~studies indicated that microcrystalline cellulose (Avicel RC591 ) forms a network around emulsified oil droplets. This structure provides a mechanical barrier at the o/w interface which stabilizes th e emulsion without the necessity for decreasing interfacial tension, as in conventional surfactant-stabilized emulsions.Rheologic studies indicated that emulsions containing Avicel RC591 had a considerable degree of thixotropy which contributed to their stability. When Tween 80 was incorporated in this system, oil droplets coalesced indicating that the stability of the emulsion was affected adversely.
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