Emulsionbased

Emulsionbased refers to substances, formulations or technologies that rely on emulsion, which is a mixture of two immiscible liquids dispersed as droplets. Commonly there are oil‑in‑water, water‑in‑oil and multiple emulsions, each chosen for the properties needed in the final product. Surfactants and co‑surfactants lower interfacial tension and create a stable layer around droplets, while additives such as polymers, sugars or salts further stabilise the system. Manufacturing often employs high‑shear mixers, homogenisers, or ultrasonic probes to produce droplets typically in the sub‑micron to micron range. The resulting emulsioncan be purified, heated, or concentrated, yet remains stable because the dispersed phase is physically trapped in the continuous phase.

In cosmetics emulsionbased creams, lotions and ointments provide a non‑greasy feel while delivering active ingredients such as vitamins or moisturisers to the skin. Food applications include mayonnaise, salad dressings, ice cream and margarine, where flavour, texture and mouthfeel are controlled by droplet size and emulsifier selection. In detergents an emulsionbased formulation can incorporate surfactants and optical brighteners that require a carrier oil to be evenly dispersed, improving performance and reducing foaming. Pharmaceuticals use emulsionbased drug delivery systems to increase solubility of poorly water‑soluble drugs, to give controlled release or targeted tissue deposition.

Key advantages of emulsionbased systems are improved sensory attributes, efficient delivery of active molecules, enhanced stability over time, and versatility in scale‑up. Potential disadvantages include sensitivity to temperature, light or oxidation, which is why antioxidants or stabilisers are often added. Because emulsionbased technologies can be tailored to many purposes, they remain a foundational concept in many industrial and everyday products.