emulsiune
An emulsiune, also known as an emulsion, is a heterogeneous mixture composed of two immiscible liquids in which one liquid forms droplets dispersed in the other. The liquid that forms the dispersed droplets is called the dispersed phase, while the surrounding liquid is the continuous phase. Emulsions require an emulsifier, surfactant, or stabilizing particles to reduce interfacial tension and prevent droplets from coalescing.
Common types are oil-in-water (O/W), where oil droplets are dispersed in water, and water-in-oil (W/O), where water
Stability depends on droplet size, interfacial film, and interactions among droplets. Emulsifiers can be surfactants, natural
Emulsions have wide applications in food (mayonnaise, vinaigrette, milk), cosmetics (creams, lotions), pharmaceuticals (drug delivery), and
Common instability modes include creaming or sedimentation, coalescence, flocculation, and Ostwald ripening. Characterization often involves measuring