Most people are at least somewhat familiar with the concept of surface tension in which liquid in a container acts as if it has a skin. In the latter, the internal phase is the water-like liquid, while the external phase is the oil-like liquid. In the former, the internal phase is an oil or oil miscible liquid, and the external phase is water or a water miscible liquid. They are called oil-in-water (O/W) and water-in-oil (W/O) emulsions. The liquid present as the surrounding medium is the external phase or continuous phase.īased upon these distinctions, two general types of emulsions are possible. This is accomplished by designating the liquid that exists in the form of small droplets as the dispersed phase or internal phase. Since an emulsion consists of two distinct fluids, distinguishing between them is important.
Surface tension pickering emulsion full#
While this seems like a simple definition, its full scope will become evident. Many such definitions are possible, but the most basic one defines an emulsion as a stable mixture of two immiscible liquids, one of which is uniformly dispersed in the other in the form of small droplets or particles. The logical place to begin is with a working definition of an emulsion. This article will discuss basic topics that will assist in the successful development and final evaluation of stable emulsions – including definition of the relevant terms, proper formulation of the product, recommended premix methods, optimization of the processing equipment and methods of evaluating the finished product quality. The use of colloid mills and in-line mixers is a popular way to prepare and process emulsions. A manufacturer that uses a tooling lubricant to produce aircraft engine parts or someone applying a cosmetic cream are common examples of emulsion use. The development and processing of emulsions is common in many industries. Emulsions are found in every aspect of daily lives.
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