Creaming, in the laboratory sense, is the migration of a substance in an emulsion, under the influence of buoyancy, to the top of a sample while the particles of the substance remain separated, as compared to flocculation (where particles clump) or breaking (where particles coalesce). Creaming; unlike breaking is a reversible process.

A Creamed emulsion increase the likelihood of coalescence due to the close proximity of the globules in the cream. Factors that influence the rate of creaming are similar to those involved in the sedimentation rate of suspension particles, and are indicated by Stokes Law.

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