The comparative study of creaming is presented in Fig. 3. All the
emulsions displayed a boundary between the lower aqueous phase
and the bulk emulsion, as a result of the ageing time. This boundary
moved steadily up the graduated tubes, at approximately constant
rate, until the cream layer was reached. One can also note that the
curves of SH and GSH had the same patterns (Fig. 3). In the first
60 min of ageing, the boundary evolved and thereafter tended to a
reach a plateau phase. Emulsions then became stable (plateau phase)
and showed two distinguishable phases with an upper cream layer.
This is the usual observation made in normal polydispersed emulsions
(Moates et al., 2001; Chanamai & McClements, 2000a,b). According to
these authors, when no delay period occurs during creaming, it means