Chapter 11. Emulsions
Published Online: 28 APR 2002
DOI: 10.1002/0471234990.ch11
Copyright © 1999 John Wiley & Sons, Inc.
Book Title
Surfaces, Interfaces, and Colloids: Principles and Applications, Second Edition
Additional Information
How to Cite
Myers, D. (2002) Emulsions, in Surfaces, Interfaces, and Colloids: Principles and Applications, Second Edition, John Wiley & Sons, Inc., New York, USA. doi: 10.1002/0471234990.ch11
Publication History
- Published Online: 28 APR 2002
ISBN Information
Print ISBN: 9780471330608
Online ISBN: 9780471234999
- Summary
- Chapter
Keywords:
- emulsion type;
- emulsion formation;
- emulsifiers and stabilizers;
- adsorption;
- breaking;
- creaming;
- polymeric emulsifiers and stabilizers;
- solid particles;
- surfactant structure and performance;
- liquid crystals;
- mixed surfactants and interfacial complexes;
- hydrophile-lipophile balance (HLB);
- cohesive energy and solubility parameter;
- the molecular geometry approach;
- phase inversion temperature;
- multiple emulsions
Summary
Chapter 11 discusses liquid-liquid colloidal systems referred to as emulsions. Beginning with the fundamental concepts of emulsion science and technology, the chapter discusses the thermodynamic aspects of emlusion formation, the characteristics of liquid-liquid interfaces, emulsifiers and stabilizers, adsorption, and the general consideration for emulsion stability. Stabilizing mechanisms discussed include polymeric materials, solid particulates, and surfactant systems and their combinations. Different types of emulsions are described along with system employed for the selection of the most effective surfactant system, including the hydrophile–lipophile balance (HLB) system, cohesive energy and solubility parameter data, molecular geometry, and the phase inversion temperature approach. Some external factors that may affect emulsion formation and stability are discussed. The concept of multiple emulsions is also introduced.