emulsiosta

Emulsiosta refers to a heterogeneous mixture in which droplets of one liquid are dispersed within a second, immiscible liquid. In an emulsion, the dispersed phase forms droplets that are surrounded by a continuous phase, creating a system that is inherently unstable over long timescales. The size of the droplets typically ranges from nanometers to micrometers, and the overall properties of the emulsion depend on the ratio of phases, droplet size distribution, and the presence of stabilizing agents.

Stability in emulsions is achieved with emulsifiers or stabilizers that lower interfacial tension and create a protective layer around droplets to prevent coalescence. Common stabilizers include surfactants, proteins, gums, and biopolymers. Emulsions are categorized mainly as oil-in-water (O/W), where oil droplets are dispersed in water, and water-in-oil (W/O), where water droplets are dispersed in oil. More complex systems, such as multiple emulsions (W/O/W, O/W/O), also exist.

Emulsions are thermodynamically unstable but can be kinetically stable for practical periods. Instability mechanisms include creaming or sedimentation (driven by density differences), coalescence (droplets merging), flocculation (droplets clustering), and Ostwald ripening (droplets changing size due to diffusion). Stability depends on droplet size, interfacial film strength, and formulation strategies, as well as processing conditions such as mixing intensity and homogenization.

Applications span food, cosmetics, pharmaceuticals, and industrial processes. In foods, emulsions are used in products like dressings and sauces; in cosmetics, they form creams and lotions; in pharmaceuticals, emulsions enable certain drug delivery systems. Measurement focuses on droplet size distribution, rheology, and stability indicators such as zeta potential.