Hydrophobically modified ethyl(hydroxyethyl)cellulose as stabilizer and emulsifying agent in macroemulsions
Stability, droplet diameter and viscosity of o/w macroemulsions of olive oil stabilized with lecithin from soybean and different types of polymers have been investigated. The stabilizing polymers were non-ionic cellulose ethers, both with and without hydrophobic groups grafted onto the polymer backbone. Emulsions without polymers showed essentially no stability against creaming. Unmodified polymer