How does bulk size impact the stability of a product during transit?

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Discussion Overview

The discussion centers on the impact of bulk size on the stability of emulsions (such as lotions, creams, yoghurts, and sauces) during transit, particularly in relation to separation and stability under various conditions. Participants explore factors such as physical forces, temperature effects, and container design that may influence emulsion stability.

Discussion Character

  • Exploratory
  • Technical explanation
  • Debate/contested

Main Points Raised

  • One participant notes that larger volumes of emulsion tend to be more unstable, suggesting that stronger forces may apply to larger bulks, leading to greater stress and strain.
  • Another participant proposes that smaller volumes may have a higher ratio of surface area to volume, potentially contributing to their stability.
  • Temperature and thermal effects are mentioned as possible factors that could destabilize emulsions, with smaller packages potentially being better insulated and less prone to establishing gradients.
  • A participant expresses interest in understanding the effects of shaking during transit, indicating that this aspect is less familiar to them.
  • Container design is discussed, with one participant suggesting that containers that transfer vibration could induce separation rather than better dispersal of the emulsion contents.
  • Examples are provided, such as the settling of cereals in larger packages, to illustrate how bulk size may affect stability.
  • Suggestions are made regarding the use of cushioning materials and internal dampers to mitigate vibration effects on emulsions during transport.

Areas of Agreement / Disagreement

Participants express various viewpoints on the factors affecting emulsion stability, with no consensus reached on the primary causes or the best explanations for the observed phenomena.

Contextual Notes

Participants acknowledge multiple factors that may influence emulsion stability, including physical forces, temperature effects, and container design, but do not resolve how these factors interact or which are most significant.

Who May Find This Useful

This discussion may be of interest to professionals in food science, packaging engineering, and logistics, as well as those involved in the formulation and transport of emulsified products.

Makeup Chemist
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I have 2 bulks of emulsion (lotion, cream, yoghurt, sauce): 1kg and 0.030g. While in transit (plane and truck) the bigger bulk separated (oil pooled on top) and the smaller one stayed as is, with no changes to the appearance of the product.

In general, larger volumes of emulsion are more prone to instability and I understand the reason, but need some help in explaining it for a report. Something like stronger forces applied to the larger bulk and caused more stress, thus led to more strain?

Or do you think that in smaller volumes, the ratio of surface area to volume is higher?
Overall, what good engineering/physics explanation can anyone suggest here?

Thanks!
 
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Temperature/thermal effects are usually(?) the culprits in "breaking" emulsions; smaller packages may be better insulated/more fluffily packed; less room to establish gradients. YMMV
 
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Thank you, I can definitely add that aspect and elaborate more as I am familiar with it.
But I would like to know more about the impact of the shaking during transit as that part is more unfamiliar to me.
 
A lot may depend on the type of container: If it transfers vibration, especially resonant vibration, to contents, the frequency etc may induce separation / segregation rather than better dispersal...

Cue the old story of why eg Cornflakes and Muesli settle out faster in larger, 'Family Sized' packs...

You may need to cushion afflicted IBC with compliant mat / vibration isolators. IIRC, there are 'vanes' which may be fitted as internal dampers. Sorry, not my scene...
 
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