GIFSQ Tools · Module 2 — Food Chemistry & Physicochemical Testing · Tool 38 of 500
Enter the total emulsion volume and the volume that has separated after standing, to get emulsion stability and the creaming index.
Try sample values — fills the form with the worked example below.
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Emulsion stability (%)
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Creaming index (%)
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Emulsion retained (mL)
Equation: Emulsion stability % = (Vtotal − Vseparated) ÷ Vtotal × 100. Creaming index % = Vseparated ÷ Vtotal × 100. Emulsion retained = Vtotal − Vseparated.
Method: Standing / creaming test for oil-in-water emulsions as used in emulsion science (McClements, Food Emulsions) — hold a stated volume at a stated temperature for a stated time, then measure the separated layer; stability is the fraction that has not separated.
Assumptions: the separated layer is measured at the same standing time for every sample compared; the total volume has not changed by evaporation.
Limitations: one standing time does not show the rate of separation; creaming, flocculation and coalescence are different failures and this test does not tell them apart; a stable-looking emulsion can still break on heating or freezing.
Rounding: stability and creaming index to 2 decimal places, retained volume to 2 decimal places; intermediate values are not rounded.
This is a calculation aid, not a laboratory report — confirm against your accredited method before citing a value.
Method: Standing / creaming test for oil-in-water emulsions as used in emulsion science (McClements, Food Emulsions) — hold a stated volume at a stated temperature for a stated time, then measure the separated layer; stability is the fraction that has not separated.
Assumptions: the separated layer is measured at the same standing time for every sample compared; the total volume has not changed by evaporation.
Limitations: one standing time does not show the rate of separation; creaming, flocculation and coalescence are different failures and this test does not tell them apart; a stable-looking emulsion can still break on heating or freezing.
Rounding: stability and creaming index to 2 decimal places, retained volume to 2 decimal places; intermediate values are not rounded.
This is a calculation aid, not a laboratory report — confirm against your accredited method before citing a value.
Worked example: 100 mL of dressing stands 24 hours and 15 mL separates. Stability = (100 − 15) ÷ 100 × 100 = 85.00 %; creaming index = 15 ÷ 100 × 100 = 15.00 %; emulsion retained = 85.00 mL.
Enter values above to see results.
A creaming index under 10 % after 24 hours is usually read as a stable dressing-type emulsion; above 20 % the emulsion is breaking down. Tool 38 of 500 — GIFSQ
