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An emulsion is a mixture of two or more liquids that are normally immiscible (unmixable or unblendable) owing to liquid-liquid phase separation.Emulsions are part of a more general class of two-phase systems of matter called colloids.
Clouding agents or cloudifiers are a type of food additive used to make beverages such as fruit juices to look more cloudy, and thus more natural-looking and visually appealing, typically by creating an emulsion of oil droplets. [1] Natural fruit juices are often opalescent, due to protein, oil or pectin particles from plant cell fragments.
Dow's (DOW) emulsion provides better efficiency levels to food suppliers and processors throughout a broad variety of direct and indirect food contact applications.
High-shear mixers are used in industry to produce standard mixtures of ingredients that do not naturally mix. When the total fluid is composed of two or more liquids, the final result is an emulsion; when composed of a solid and a liquid, it is termed a suspension and when a gas is dispersed throughout a liquid, the result is a lyosol. [16]
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Homogenization (from "homogeneous;" Greek, homogenes: homos, same + genos, kind) [5] is the process of converting two immiscible liquids (i.e. liquids that are not soluble, in all proportions, one in another) into an emulsion [6] (Mixture of two or more liquids that are generally immiscible).
A miniemulsion (also known as nanoemulsion) is a particular type of emulsion.A miniemulsion is obtained by ultrasonicating a mixture comprising two immiscible liquid phases (for example, oil and water), one or more surfactants and, possibly, one or more co-surfactants (typical examples are hexadecane or cetyl alcohol).
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