Particle Size Analysis
Particle Size Analysis
Particle size analysis is the process of determining the size distribution of particles in a given sample. The size of particles can affect their properties and behavior, such as their reactivity, solubility, and toxicity. The results of particle size analysis can provide valuable information for understanding and optimizing processes, designing products, and predicting the fate and transport of particles in the environment.
Zeta Potential
Zeta potential is a measure of the electric charge that surrounds colloidal particles in a liquid medium. In the context of nanoemulsions, zeta potential is an essential parameter that determines the stability of the emulsion.
In addition to its role in emulsion stability, zeta potential is also an important factor in controlling the physicochemical properties of nanoemulsions. For example, the zeta potential can affect the size, shape, and surface charge of the nanoparticles, which can impact their bioavailability and efficacy. By optimizing the zeta potential of nanoemulsions, researchers can develop more effective and safe delivery systems for drugs, nutrients, and other bioactive compounds.
PD Nanotech utilizes the Anton-Paar Litesizer 500
Why Does Particle Size Analysis & Zeta Potential Matter?
Zeta potential is an important parameter that can be used to understand the stability of colloidal systems, such as food and beverage products. The zeta potential is a measure of the electrical charge that is present on the surface of the particles in a colloidal system. This charge can influence the way in which the particles interact with one another, and can ultimately affect the stability of the product.
In food and beverage applications, zeta potential can be particularly important when it comes to emulsions, suspensions, and foams. Emulsions, for example, are mixtures of two immiscible liquids (such as oil and water) that are stabilized by an emulsifier. The zeta potential of the droplets in the emulsion can influence the stability of the emulsion, as well as the texture and sensory properties of the final product.
Similarly, the zeta potential of particles in suspensions (such as those found in fruit juices or protein drinks) can influence the stability of the product, as well as the appearance and mouthfeel. Foams, such as those found in whipped cream or meringues, can also be influenced by the zeta potential of the bubbles that make up the foam.
In short, the zeta potential can be an important parameter to consider when developing and formulating food and beverage products, particularly those that rely on colloidal systems for their stability and texture.