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Examples of emulsions include vinaigrettes, homogenized milk, liquid biomolecular condensates, and some cutting fluids for metal working. Two liquids can form different types of emulsions. As an example, 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.
A container with cream. Topical cream formulation is an emulsion semisolid dosage form that is used for skin external application. Most of the topical cream formulations contain more than 20 per cent of water and volatiles and/or less than 50 per cent of hydrocarbons, waxes, or polyethylene glycols as the vehicle for external skin application. [1]
Stabilizers, thickeners and gelling agents, like agar or pectin (used in jam for example) give foods a firmer texture. While they are not true emulsifiers, they help to stabilize emulsions. Sweeteners Sweeteners are added to foods for flavoring.
Sorbitan is a mixture of isomeric organic compounds derived from the dehydration of sorbitol and is an intermediate in the conversion of sorbitol to isosorbide. [1] Sorbitan is primarily used in the production of surfactants such as polysorbates; which are important emulsifying agents, with a total annual demand of more than 10,000 tons in 2012. [2]
In polymer chemistry, emulsion polymerization is a type of radical polymerization that usually starts with an emulsion incorporating water, monomers, and surfactants.The most common type of emulsion polymerization is an oil-in-water emulsion, in which droplets of monomer (the oil) are emulsified (with surfactants) in a continuous phase of water.
Cold cream, also known as ceratum refrigerans, is an emulsion of water and certain fats, usually including beeswax and various scent agents, designed to smooth skin and remove makeup. Cold cream is a water-in-oil emulsion (emulsion of small amount of water in a larger amount of oil), unlike the oil-in-water emulsion of vanishing cream , so ...
This is because the continuous phase is the phase that can coalesce the fastest upon mixing, which means it is the phase that can diffuse the emulsifying agent away from its own interfaces and into the bulk the fastest. It seems that this rule is very well followed in the case of surfactant-stabilized emulsions, but not for Pickering emulsions.
Emulsifying agents include various soaps. By "capping" the growing organic radicals, mercaptans (e.g. dodecylthiol ), control the molecular weight of the product. Typically, polymerizations are allowed to proceed only to ca. 70%, a method called "short stopping".