"An emulsion is a mixture of two or more liquids that are normally immiscible (unmixable or unblendable) owing to liquid-liquid phase separation."
A mixture of two immiscible liquids that are stabilized by an emulsifying agent.
Emulsifying agents: Substances that stabilize emulsions by reducing the interfacial tension between the two immiscible phases.
Types of emulsions: Oil-in-water, water-in-oil, and multiple emulsions.
Emulsification methods: Mechanical agitation, homogenization, and sonication.
Emulsion stability: Factors affecting stability, such as emulsifying agents, droplet size, temperature, and pH.
Phase behavior of emulsions: Phase inversion, Ostwald ripening, and coalescence.
Interfacial tension: The force that holds the two immiscible phases of an emulsion together.
Emulsion rheology: The study of the flow and deformation of emulsions under stress.
Emulsion microstructure: The arrangement of droplets within the continuous phase of an emulsion.
Emulsification kinetics: The rate at which an emulsion forms and stabilizes.
Emulsion characterization techniques: Methods for measuring droplet size, surface area, and other physical properties of emulsions.
Oil-in-Water Emulsion: In this type of emulsion, oil droplets are dispersed in water. For example, milk is an oil-in-water emulsion wherein the milk fat globules are dispersed in water.
Water-in-Oil Emulsion: In this type of emulsion, water droplets are dispersed in oil. For example, butter is a water-in-oil emulsion wherein water droplets are dispersed in a continuous fat phase.
Multiple Emulsion: Multiple emulsions are emulsions in which both oil and water droplets are dispersed in a continuous phase. For example, a double emulsion consists of water droplets dispersed in oil droplets, which are in turn dispersed in water.
Nanoemulsion: Nanoemulsions are emulsions in which droplets are in the nanometer size range. Their small droplet size leads to improved stability, better transport properties, and enhanced bioavailability.
Solid-in-Oil Emulsion: Solid-in-oil emulsions are emulsions in which solid particles are dispersed in oil, for example, mayonnaise.
Gas-in-Liquid Emulsion: Gas-in-liquid emulsions are emulsions in which gas bubbles are dispersed in a liquid medium, for example, whipped cream.
Liquid Crystal Emulsion: Liquid crystal emulsions exhibit a specific structure that is intermediate between that of a liquid and a crystal. These types of emulsions have vast applications in drug delivery and cosmetic formulations.
Pickering Emulsion: Pickering emulsions are stabilized by solid particles adsorbed at the oil-water interface. These types of emulsions are more stable than conventional emulsions and find applications in various industries, including food, pharmaceuticals, and cosmetics.
"Although the terms colloid and emulsion are sometimes used interchangeably, emulsion should be used when both phases, dispersed and continuous, are liquids."
"Examples of emulsions include vinaigrettes, homogenized milk, liquid biomolecular condensates, and some cutting fluids for metal working."
"Oil and water can form, first, an oil-in-water emulsion, in which the oil is the dispersed phase, and water is the continuous phase. Second, they can form a water-in-oil emulsion, in which water is the dispersed phase and oil is the continuous phase."
"Multiple emulsions are also possible, including a 'water-in-oil-in-water' emulsion and an 'oil-in-water-in-oil' emulsion."
"Emulsions, being liquids, do not exhibit a static internal structure."
"The droplets dispersed in the continuous phase are usually assumed to be statistically distributed to produce roughly spherical droplets."
"The term 'emulsion' is also used to refer to the photo-sensitive side of photographic film."
"Such a photographic emulsion consists of silver halide colloidal particles dispersed in a gelatin matrix."
"Nuclear emulsions are similar to photographic emulsions, except that they are used in particle physics to detect high-energy elementary particles."
"In an emulsion, one liquid (the dispersed phase) is dispersed in the other (the continuous phase)."
"Two or more liquids that are normally immiscible (unmixable or unblendable) owing to liquid-liquid phase separation."
"Although the terms colloid and emulsion are sometimes used interchangeably if both phases are liquids."
"Examples of emulsions include vinaigrettes, homogenized milk, liquid biomolecular condensates, and some cutting fluids for metal working."
"Oil and water can form two types of emulsions: oil-in-water and water-in-oil."
"Multiple emulsions are also possible, including water-in-oil-in-water and oil-in-water-in-oil."
"Emulsions, being liquids, do not exhibit a static internal structure."
"The droplets dispersed in the continuous phase are usually assumed to be statistically distributed to produce roughly spherical droplets."
"Nuclear emulsions are used in particle physics to detect high-energy elementary particles."
"A photographic emulsion consists of silver halide colloidal particles dispersed in a gelatin matrix."