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An emulsion is a dispersion of two or more immiscible liquids held in suspension by substances called emulsifiers.
Emulsions can be used across a range of application areas, including Personal Care and Cosmetics, Household Cleaning and the Food & Beverage sector.
Oil-in-water emulsion - An oil-in-water emulsion is a mixture in which oil (the dispersed phased) is dispersed in water (the continuous phase). Small droplets of oil are dispersed in water to form an oil-in-water emulsion.
Water-in-oil emulsion - A water-in-oil emulsion is a mixture in which water (the dispersed phase) is dispersed in oil (the continuous phase). Small droplets of water are dispersed in oil to form a water-in-oil emulsion.
Water-in-silicone emulsion - Silicone emulsions are insoluble silicones evenly dispersed in water with the aid of an emulsifying surfactant. Many colour cosmetics products, such as foundations, tend to be this emulsion type.
Emulsifier – surface active agent that stabilises oil in water (or vice versa). Fatty chain in the oil droplet while water-loving head sits on the outside. Emulsifiers contain a hydrophilic element (water loving) and lipophilic element (oil loving). In simpler terms, they are attracted to both oil and water elements, allowing them to bind the two together to form a stable formulation.
When selecting the most suitable emulsifier for a formulation, it is important to consider the below…
To find out more about cold process emulsions, click here
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Saturday, 05 June 2021