What are emulsions? What are their different types? Give one example of each type.
An emulsion is a mixture of two or more liquids that are normally immiscible (non-mixable or unblendable). It means that in an emulsion the dispersed phase and dispersion medium are both liquids.
There are two basic types of emulsions: oil in water and water in oil.
In every emulsion, there is a continuous phase (dispersion medium) that suspends the droplets of the other element which is called the dispersed phase.
(i) Oil-in-water emulsions (O/W): The emulsion in which oil is present as the dispersed phase and water as the dispersion medium (continuous phase) is called an oil-in-water emulsion. Milk is an example of the oil-in-water type of emulsion. In milk liquid fat globules are dispersed in water. Other examples are vanishing cream etc.
ii) Water-in-oil emulsion (W/O) : The emulsion in which water forms the dispersed phase, and the oil acts as the dispersion medium is called a water-in-oil emulsion. These emulsions are also termed oil emulsions. Butter and cold cream are typical examples of these types of emulsions. Other examples are cod liver oil etc.
An emulsion is a mixture of two or more liquids that are normally immiscible (non-mixable or unblendable). It means that in an emulsion the dispersed phase and dispersion medium are both liquids.
There are two basic types of emulsions: oil in water and water in oil.
In every emulsion, there is a continuous phase (dispersion medium) that suspends the droplets of the other element which is called the dispersed phase.
(i) Oil-in-water emulsions (O/W): The emulsion in which oil is present as the dispersed phase and water as the dispersion medium (continuous phase) is called an oil-in-water emulsion. Milk is an example of the oil-in-water type of emulsion. In milk liquid fat globules are dispersed in water. Other examples are vanishing cream etc.
ii) Water-in-oil emulsion (W/O) : The emulsion in which water forms the dispersed phase, and the oil acts as the dispersion medium is called a water-in-oil emulsion. These emulsions are also termed oil emulsions. Butter and cold cream are typical examples of these types of emulsions. Other examples are cod liver oil etc.
