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What increases the viscosity of emulsion?

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+1 vote
in Food Processing Unit Operations by (110k points)
What increases the viscosity of emulsion?

(a) Stabilizers

(b) Catalysts

(c) Temperature

(d) Pressure

This question was addressed to me in an online interview.

My question is from Size Reduction in portion Size Reduction of Food Processing Unit Operations

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The correct choice is (a) Stabilizers

To explain: The viscosity is improved by stabilizers in the continuous phase of emulsions. Mobility of the droplets and their collision rate decreases. Therefore, stabilizers improve the stability of emulsions by hydrodynamic effects.

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