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Calcimator

Emulsion Stability Calculator

Calculate HLB blend ratios, creaming velocity (Stokes' Law), and emulsion type for food emulsion formulation.

Inputs

%

Results

Emulsifier A (%)

48.54

Emulsifier B (%)51.46
Achieved blend HLB10
Creaming velocity (μm/s)1.09
Time to separate 1 cm (hrs)2.5
Emulsion type3
Phase volume ratio (O:W)0.43
How to Use This Calculator
  1. Enter the required HLB for your oil phase and the HLB values for your two emulsifiers.
  2. Set droplet diameter, density difference, and continuous phase viscosity.
  3. Enter oil phase percentage.
  4. The calculator shows emulsifier A/B blend percentages, achieved HLB, creaming velocity, estimated separation time, emulsion type, and phase volume ratio.
  5. Use emulsifier percentages to formulate the blend and creaming velocity to predict stability before a physical stability trial.
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