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The behavior of four oil-in-water (O/W) ioinic nanoemulsions composed ofdodecane, and mixtures of dodecane with squalene and tetra-chloro-ethylene isstudied. These nanoemulsions were stabilized with sodium dodecyl sulfate (SDS).The behavior of the turbidity and the average radius of the emulsions werefollowed as a function of time. The results illustrate the shortcomings ofcharacterizing the stability of emulsions by their creaming rate.

Influence of ripening and creaming on the aggregation rate of  dodecane-in-water nanoemulsions. Is the creaming rate an appropriate measure  of emulsion stability?