Emulsification
Emulsification
Emulsification (/ɪˌmʌlsɪfɪˈkeɪʃən/) is a process by which two immiscible liquids, such as oil and water, are mixed together to form a stable, homogenous mixture. The process is facilitated by the presence of an emulsifier, a substance that reduces the surface tension between the two liquids, allowing them to mix.
Etymology
The term 'emulsification' is derived from the Latin word 'emulsus', which means 'milked out'. This is in reference to the milky appearance of emulsions.
Process
Emulsification involves the breaking down of large fat globules into smaller, uniformly distributed particles. This is typically achieved through mechanical means such as shaking, stirring, or homogenizing. The presence of an emulsifier helps to stabilize the emulsion by forming a protective layer around the dispersed particles, preventing them from coalescing and separating.
Types of Emulsions
There are two main types of emulsions: oil-in-water (O/W) and water-in-oil (W/O). In an oil-in-water emulsion, tiny droplets of oil are dispersed in a continuous phase of water. Conversely, in a water-in-oil emulsion, water droplets are dispersed in oil. The type of emulsion formed depends on the volume fraction and the type of emulsifier used.
Applications
Emulsification has a wide range of applications in various fields such as food, pharmaceuticals, cosmetics, and petroleum. In the food industry, emulsification is used in the production of products like mayonnaise, salad dressings, and ice cream. In pharmaceuticals, it is used in the formulation of creams, lotions, and suspensions.
Related Terms
- Emulsifier: A substance that facilitates the process of emulsification.
- Emulsion: A mixture of two immiscible liquids, typically oil and water, achieved through emulsification.
- Homogenization: A mechanical process used to create an emulsion by breaking down large fat globules into smaller ones.
External links
- Medical encyclopedia article on Emulsification
- Wikipedia's article - Emulsification
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