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What are the 2 types of emulsions? 1. Oil-in-water (o/w): an emulsion in which the oil is dispersed as droplets throughout the aqueous phase. 2. Water-in-oil (w/o): an emulsion in which water is the dispersed phase and the oil is the continuous phase (dispersion medium) What is an "emulsion within an emulsion"?
Study with Quizlet and memorize flashcards containing terms like An emulsion is a thermodynamically unstable system consisting of at least _____ immiscible liquid phases, What does the presence of an emulsifying agent do?, In an emulsion one liquid is the _____ and the other the _____. and more.
What are the three methods you can use to define emulsion type? 1. Dilution test. - If you add water to a oil in water solution, no change. - If you add oil to a water in oil solution - phase separation occurs. 2. Dye test. - If you add dye to the solution, it will cover the portion that contains water. 3.
- Emulsion Definition
- Types of Emulsions
- Emulsion Examples
- Properties of Emulsions
- Emulsifiers and Emulsifying Agents
- Difference Between Emulsion and Colloid
- How Emulsification Works
- How to Separate Emulsion Components
- Emulsion Uses
- References
An emulsion is defined as a mixture of two or more normally immiscible (unmixable) liquids. Emulsions are colloids, which are homogeneousmixtures consisting of particles larger than molecules that scatter light, but are small enough that they don’t separate. Emulsions consist of two parts: the dispersed phase and the dispersing medium (continuous p...
Emulsions are classified according to the nature of the dispersed phase and dispersing medium (also called the dispersion medium or continuous phase): 1. Oil in water (O/W): An O/W emulsion consists of oil (or other nonpolar liquid) dispersed in water. Milk is a good example of an O/W emulsion, as it consists of fat globules (dispersed phase) in wa...
Emulsions are common in cooking and everyday products. Examples include: 1. Oil and water, when vigorously shaken 2. Egg yolk (water and fat emulsified by lecithin) 3. Vinaigrette (an emulsion of oil and water) 4. Butter (an emulsion of water in fat) 5. Mayonnaise (oil in water stabilized by lecithin in egg yolk) 6. Many moisturizers (either oil in...
Most emulsions look cloudy or white because the phase interphases between the components of the mixture scatter light. Dilute emulsions may appear slightly blue due to the Tyndall effect. Skim milk is an example of a dilute emulsion. Microemulsions and nanoemulsions consist of particles smaller than 100 nm in diameter, which are too small to scatte...
An emulsifier, emulsifying agent, or emulgent is a substance that stabilizes an emulsion. An emulsifier can be cationic, anionic, or nonpolar, but it has both a hydrophilic (nonpolar) and hydrophobic (polar) portion. This makes it soluble in both oil and water. Whether an emulsion is O/W or W/O isn’t just a matter of which component is present in t...
Sometimes the words “emulsion” and “colloid” are used interchangeably, but they don’t mean quite the same thing. An emulsion is a type of colloid. A colloid, in turn, is a type of homogeneous mixture. All emulsions are colloids, but not all colloids are emulsions. An emulsion is a colloid in which all the phases are liquids. There are other types o...
Emulsification occurs via several mechanisms. 1. Mechanical mixing breaks liquids into smaller particles, so it takes longer for the components to separate. For example, if you shake a bottle of oil and water, it separates pretty quickly. If you use a blender, the emulsion takes longer to revert to its previous state. 2. Some emulsifiers reduce the...
Some emulsions separate on their own, but others are fairly stable. Emulsions made using emulsifiers may be separated using temperature and gravity. Techniques include: 1. Heating 2. Freezing 3. Centrifugation
Emulsions have many uses: 1. In cooking, emulsions find use in sauces, ice cream, and baked goods. Some raw ingredients are emulsions, including milk, butter, and eggs. 2. Emulsions are using in cosmetics, personal hygiene products, and drugs. 3. Glue, paste, and paint use emulsions to mix dissimilar ingredients. 4. Microemulsions deliver some vacc...
IUPAC (1997). “Emulsion”. Compendium of Chemical Terminology (2nd ed.) (the “Gold Book”). Blackwell Scientific Publications: Oxford. ISBN: 0-9678550-9-8. doi:10.1351/goldbookKhan, A. Y.; Talegaonkar, S; Iqbal, Z; Ahmed, F. J.; Khar, R. K. (2006). “Multiple emulsions: An overview”. Current Drug Delivery. 3 (4): 429–43. doi:10.2174/156720106778559056Levine, Ira N. (2001). Physical Chemistry(5th ed.). Boston: McGraw-Hill. p. 955. ISBN 978-0-07-231808-1.Silvestre, M.P.C.; Decker, E.A.; McClements, D.J. (1999). “Influence of copper on the stability of whey protein stabilized emulsions”. Food Hydrocolloids. 13 (5): 419. doi:10.1016/S0268-005X(99)000...Mayonnaise is an emulsion of oil in vinegar, with egg yolk components as the emulsifying agents. Condensation methods form colloidal particles by aggregation of molecules or ions. If the particles grow beyond the colloidal size range, drops or precipitates form, and no colloidal system results. Clouds form when water molecules aggregate and ...
To prevent the oil and water from separating (and thus the food spoiling), soap-like chemicals called emulsifiers are added. Many common foods like bread, ice-cream, sauces and biscuits contain ...
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A heterogeneous system containing a liquid dispersed as small globules or droplets throughout another liquid in which it is immiscible and insoluble. emulsifying agent. third substance added to emulsions to stabilize the system by forming a thin film around the globules of the dispersed phase or other mechanisms. dispersed phase.
