Emulsion

From Freepedia

An emulsion is a mixture of two immiscible (unblendable) substances. One substance (the dispersed phase) is dispersed in the other (the continuous phase). Examples of emulsions include butter and margarine, mayonnaise, the photo-sensitive side of film stock, and cutting fluid for metalworking. In butter and margarine, a continuous lipid phase surrounds droplets of water (water-in-oil emulsion). Emulsions tend to have a cloudy appearance, because the many phase interfaces scatter light that passes through the emulsion.

Emulsions can suffer from a number of instabilities. Homemade oil and vinegar salad dressing is an unstable emulsion that will quickly separate unless shaken continuously. This phenomenon is called coalescence, and happens when small droplets recombine to form bigger ones. Fluid emulsions can also suffer from creaming, the migration of one of the substances to the top of the emulsion under the influence of gravity or centripetal force when a centrifuge is used.

Emulsions are part of a more general class of two-phase systems of matter called colloids. Although the terms colloid and emulsion are sometimes used interchangeably, emulsion tends to imply that both the dispersed and the continuous phase are liquid.

Emulsifier

An emulsifier (also known as a surfactant or surface active material) is a substance which stabilizes an emulsion. Examples of food emulsifiers are egg yolk (where the main emulsifying chemical is lecithin), and mustard, where a variety of chemicals in the mucilage surrounding the seed hull; proteins and low-molecular weight emulsifiers are common as well. In some cases, particles can stabilise emulsions as well through a mechanism called Pickering stabilization. Both mayonnaise and Hollandaise sauce are oil-in-water emulsions stabilized with egg yolk lecithin. Detergents are another class of surfactant, and will bind to both oil and water, thus holding microscopic oil droplets in suspension. This principle is exploited in soap to remove grease for the purpose of cleaning.

Whether an emulsion turns into a water-in-oil emulsion or an oil-in-water emulsion depends of the volume fraction of both phases and on the type of emulsifier. Generally, the Bancroft rule applies: emulsifiers and emulsifying particles tend to promote dispersion of the phase in which they do not dissolve very well; for example, proteins tend to form oil-in-water emulsions.