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The intrinsic microbial stability of water-in-oil emulsions II. Experimental

  • Biotechnology
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European journal of applied microbiology and biotechnology Aims and scope Submit manuscript

Summary

The microbial stability of water-in-oil emulsions is calculated as a function of the initial contamination, the concentration of carbon and energy sources, the size-distribution of the water droplets and of the storage time. The calculated values appear to be in good agreement with the experimental data.

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References

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Authors and Affiliations

  1. Unilever Research, NL-3130 AC, Vlaardingen, The Netherlands

    C. T. Verrips, D. Smid & A. Kerkhof

Authors
  1. C. T. Verrips
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  2. D. Smid
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  3. A. Kerkhof
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Verrips, C.T., Smid, D. & Kerkhof, A. The intrinsic microbial stability of water-in-oil emulsions II. Experimental. European J. Appl. Microbiol. Biotechnol. 10, 73–85 (1980). https://doi.org/10.1007/BF00504729

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  • DOI: https://doi.org/10.1007/BF00504729

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