Abstract Water in water (W/W) emulsions were prepared by mixing aqueous dextran and polyethylene oxide (PEO) solutions. Addition of different amounts of the polysaccharide chitosan inhibited coalescence of dispersed droplets of the dextran phase in the continuous PEO phase to different extents depending on the concentration and pH. Transmission profiles were measured during centrifugation and analysed. It is shown that the evolution of the transmission profile is determined by the relative rates of coalescence and sedimentation of the droplets. The rate of coalescence of the sedimented droplets into a continuous dextran phase depends on the resistance of the protective chitosan layer to compression by centrifugation. It is concluded that the efficacy of stabilization of W/W emulsions can rapidly be quantitatively assessed, but it is difficult to deduce the behaviour under gravity from that observed during centrifugation.

中文翻译：

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使用分析离心评估水包水乳液的稳定性

摘要 通过混合葡聚糖和聚环氧乙烷 (PEO) 水溶液制备水包水 (W/W) 乳液。添加不同量的多糖壳聚糖在不同程度上抑制了连续 PEO 相中葡聚糖相分散液滴的聚结，这取决于浓度和 pH 值。在离心过程中测量并分析传输曲线。结果表明，传输曲线的演变由液滴的聚结和沉降的相对速率决定。沉淀的液滴聚结成连续的葡聚糖相的速度取决于保护壳聚糖层对离心压缩的抵抗力。得出的结论是，可以快速定量评估 W/W 乳液的稳定效果，