Oljefase

Oljefase, in the context of emulsions and biphasic systems, refers to the hydrophobic, nonpolar phase that is immiscible with water. In an emulsion, the oil phase can be continuous (forming an oil-in-water O/W emulsion) or dispersed as droplets (water-in-oil W/O), depending on formulation and conditions. The offered oil phase acts as a carrier for lipophilic components and determines many physical properties of the product, such as texture, viscosity, and shelf life.

Common constituents of the oil phase include triglycerides from vegetable or animal fats, mineral oils, silicone oils, and esters such as isopropyl myristate or glyceryl esters. The exact composition influences polarity, melting behavior, taste or odor, and oxidation stability. The oil phase also determines the solubility of lipophilic active ingredients and controls the rate of release in topical formulations or foods.

Key properties of the oil phase include viscosity, density, polarity, interfacial tension with the aqueous phase, and oxidative stability. Stabilization of the emulsion relies on surfactants and sometimes co-emulsifiers that reduce interfacial tension and create a durable interface between phases. In some systems, thickeners or gelling agents are used to modify rheology and improve stability.

Applications span cosmetics and personal care (creams, lotions, sunscreens), food and beverages (dressings, sauces), pharmaceuticals (topical ointments, suspensions), and industrial products (lubricants, coatings). Storage considerations include protection from oxygen and light to minimize rancidity and oxidation; antioxidants and proper packaging extend shelf life.