How can the stability of a suspension be enhanced?

Enhancing the stability of a suspension can be effectively achieved by adding stabilizers or thickeners. These substances work by increasing the viscosity of the continuous phase, which helps to prevent the particles from settling too quickly or aggregating. Stabilizers can also interact with the particles in a way that reduces their tendency to clump together, providing a uniform dispersion of particles throughout the liquid. This is critical in maintaining the desired consistency and performance of the suspension, especially in food products where appearance, texture, and efficacy are important.

Further, stabilizers can influence the electrostatic or steric interactions within the suspension, further contributing to the stability. Common examples of stabilizers and thickeners include xanthan gum, guar gum, and certain types of emulsifiers. These ingredients create a more robust environment within the suspension, ultimately leading to a product that remains homogeneous over time and under varying conditions.