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The formation of κ-carrageenan droplets in channel emulsification was experimentally investigated.The dispersed phase was vertically injected into co-flowing immiscible palm oil in the direction of gravity.This study focused on predicting κ-carrageenan drop size using force balance analysis.The force balance model considers the interfacial tension to be the solitary attaching force,while a combination of the drag force from the co-flowing palm oil and the body force of the extruding κ-carrageenan liquid act as the detaching forces.The conventional model gave poor predictions for droplet size,with an average relative deviation of 23％.This large deviation could be attributed to necking phenomena and an underestimation of the drag force generated on the shear-thinning κ-carrageenan solution.By incorporating correction factors,the average relative deviation of the force balance model dropped to 4％.