ABSTRACT
Adsorption of ionic proteins and food emulsifiers onto
particle surfaces imparts net charge to the particles.
Because of accumulation of oppositely charged ionic spe-
cies in the vicinity of charged surface and thermal motion,
an electrical double layer is formed around the colloidal
particles. The potential profile within the double layer can
be obtained from the solution of Poisson-Boltzmann equa-
tion. The thickness of this double layer is determined by the
ionic strength of the continuous medium, the valence num-
ber of the counter ion, and the dielectric constant of the
medium. When two charged particles approach each other,
the overlapping of their double layer will exert a repulsive
force between the particles.
