Colloidal stability of water-in-oil (W/O) emulsions in the absence of any emulsifiers such as surfactants and amphiphilic polymers (named as surfactant-free W/O emulsions) was enhanced with the addition of small amount of electrolyte in water. The colloidal stabilization of surfactant-free W/O emulsions with the addition of small amount of electrolyte in water was observed in the case of various electrolytes (sodium chloride; NaCl, potassium chloride; KCl, magnesium chloride; MgCl₂, aluminum chloride; AuCl₃, sodium bromide; NaBr, and sodium iodide; NaI) and various oils (hydrocarbon oils, higher fatty acids and vegetable oils) as continuous phases. We proposed a mechanism that the colloidal stabilization of surfactant-free W/O emulsions with the addition of small amount of electrolyte in water was attributed to the reversible diffusion of water molecules among water droplets afforded by different sizes of water droplets (Ostwald ripening) (as described by Kelvin's law) and difference concentrations of electrolyte in water droplets (as described by Raoult's law).

在水中不添加任何电解质的情况下，在不存在任何乳化剂（如表面活性剂和两亲性聚合物）的情况下，油包水（W / O）乳液的胶体稳定性得到增强。在各种电解质（氯化钠，NaCl，氯化钾，KCl，氯化镁，MgCl ₂，氯化铝，AuCl）的情况下，观察到无表面活性剂的W / O乳液在水中添加少量电解质的胶体稳定作用。₃，溴化钠；NaBr和碘化钠；NaI）和各种油（烃油，高级脂肪酸和植物油）作为连续相。我们提出了一种机制，即在水中添加少量电解质的情况下，不含表面活性剂的W / O乳液的胶体稳定化归因于不同大小的水滴提供的水滴之间的水分子可逆扩散（奥斯特瓦尔德熟化）（如开尔文定律所述）和水滴中电解质的不同浓度（如拉乌尔定律所述）。