Description
Pickering emulsion is an emulsion stabilized by solid particles adsorbed at the oil‑water interface.
Technical
Solid particles such as silica, cellulose nanocrystals, or starch adsorb irreversibly to the oil‑water interface, lowering interfacial tension and creating a densely packed, jammed layer that acts as a mechanical barrier. This barrier provides steric hindrance that prevents droplet coalescence and resists deformation under shear. The resulting structure is a physically stabilized emulsion rather than a chemically transformed product.
Science
Primary Reaction
interfacial adsorption and particle jamming (physical stabilization)
Sensory Profile
Aroma ()
Wine Analogy
Like a mineral-driven Chablis with its stony texture
Coffee Analogy
Similar to cold brew's colloidal stability without bitterness