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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%.