WOemulsions

WOemulsions are a class of emulsified systems in which a dispersed phase of water droplets is distributed within a continuous oil phase. The terminology arises from the order of phases, with the “W” representing the water phase and “O” the oil phase. This configuration contrasts with oil-in-water (O/W) emulsions in which oil droplets are dispersed in water. WOemulsions are typically created through emulsification techniques such as high‑shear homogenization, ultrasonic dispersion, or microfluidization, often requiring stabilizers to prevent coalescence. Common stabilizers include nonionic surfactants, natural emulsifiers such as lecithin, or synthetic compounds like sorbitan esters.

Applications of WOemulsions span cosmetics, food science, and pharmaceuticals. In cosmetics, they form the basis of lotions, creams, and ointments, providing occlusive properties that lock moisture into the skin and create a protective barrier. Food product formulations use WOemulsions to create spreads, sauces, and dessert coatings where a smooth, oil‑rich mouthfeel is desired. In pharmaceuticals, they can be employed for topical drug delivery, where the oil phase protects active ingredients and facilitates controlled release.

Key advantages of WOemulsions include higher oil content that supports lipophilic compounds, reduced migration of the dispersed phase, and improved stability under mechanical stress. Potential drawbacks involve lower permeability to water and sometimes a richer, greasier sensory profile. Industry practices prioritize the selection of compatible surfactants, rigorous homogenization protocols, and thorough rheological testing to ensure product consistency and consumer acceptability.