Creaming stability was investigated to evaluate the relative stability
of oil-in-water emulsions. Creaming Index can provide the
indirect information about the extent of droplet aggregation in
an emulsion: the more the aggregation, the larger the flocs and faster
the creaming. Immediately after preparation, 15 mL of emulsions
were transferred to 18 mL clear glass vials and the vials
were sealed with caps to prevent evaporation. The emulsions were
kept at room temperature and the movement of any creaming
boundary was monitored each hour for the first 12 h, followed by
a period of 20 days. Emulsions separated into a top oil layer and
a bottom serum layer. The total emulsion height (HT) and the bottom
serum layer (HS) height were measured in millimeters using a
precise ruler. The creaming index (CI) was reported as CI% = 100
(HS)/(HT)