waterinolie

Waterinolie is a term sometimes used to describe water-in-oil emulsions, in which droplets of an aqueous phase are dispersed within a continuous oil phase. This inverted geometry contrasts with the more common oil-in-water emulsions and is not a standardized chemical name in mainstream textbooks.

Formation and stabilization rely on emulsifiers with high lipophilicity and suitable interfacial properties. Lipophilic surfactants such as Span-type emulsifiers, certain lecithins, waxes, and particulate stabilizers are commonly used. Emulsification methods include high-shear mixing, homogenization, or low-energy phase-inversion techniques.

Properties and stability are influenced by droplet size, oil viscosity, and the type of stabilizer. Water-in-oil emulsions tend to be more viscous and occlusive. They can be prone to coalescence, Ostwald ripening, or phase separation if destabilized by temperature changes or improper formulation.

Applications span cosmetics for barrier-forming creams and waterproof formulations, pharmaceutical ointment bases, and some fat-based foods in which a high oil content is desirable. Regulatory and safety considerations focus on the choice of emulsifiers, additives, and the intended use or route of administration.

See also: water-in-oil emulsion; emulsifier; phase inversion; occlusion.