Assignment Saakshi

TOPIC – EMULSIONS
SUBMITTED TO – DR. ROHIT SHARMA
SUBMITTED BY – SAAKSHI GUPTA

(L-2022-A-45-BTFT)
Emulsions are mixtures of two or more immiscible liquids, where one liquid is
dispersed in the form of small droplets throughout the other liquid. The key
characteristic of emulsions is that they don't readily mix or dissolve into each
other; instead, they form a stable or sometimes unstable mixture where one
liquid is dispersed in the form of droplets within the other liquid.
DIFFERENT TYPES OF EMULSIONS

There are several types of emulsions based on the nature of the liquids
involved and the stability of the mixture:
1. Oil-in-Water (O/W) Emulsion: In this type of emulsion, oil droplets

are dispersed in water. Examples include milk and various cosmetic
creams.
2. Water-in-Oil (W/O) Emulsion: Here, water droplets are dispersed in
oil. Examples include butter and certain types of margarine.
3. Multiple Emulsions: These are emulsions within emulsions, where you
have droplets of one type of emulsion dispersed within another type of
emulsion. They are denoted as either W/O/W or O/W/O depending on
the arrangement of the phases. These can be used for encapsulation of
active ingredients or controlled release of substances.
4. Microemulsions: These are stable, optically transparent mixtures of oil,
water, and surfactants (emulsifiers). They have a clear appearance and
typically contain very small droplets, often on the nano meter scale.
Microemulsions are used in various industrial and pharmaceutical
applications.
5. Solid-in-Oil (S/O) and Oil-in-Solid (O/S) Emulsions: In these
emulsions, solid particles are dispersed in a liquid or vice versa.
Examples include certain types of ointments and creams.
6. Foams: While not strictly emulsions, foams can be considered as gas
dispersed in a liquid. They consist of a dispersion of gas bubbles within
a liquid medium stabilized by surface-active agents. Examples include
whipped cream and meringues.
The stability of emulsions can vary greatly depending on factors such as the
nature of the liquids, the presence of emulsifiers or stabilizers, temperature,
and shear forces. Proper formulation and processing techniques are often
required to achieve and maintain stability in emulsions.
Multiple Examples of Emulsions :-
The main types of emulsions are oil-in-water (O/W) emulsions, water-in-oil (W/O)
emulsions, and multiple emulsions such as water-in-oil-in-water (W/O/W) or oil-in-
water-in-oil (O/W/O) emulsions. Here are multiple examples of each type:
1. Oil-in-Water (O/W) Emulsion:

o Milk: Milk is a natural O/W emulsion where fat droplets (oil) are
dispersed in water along with other components such as proteins and
lactose.
o Salad Dressings: Many salad dressings are O/W emulsions where oil is
dispersed in water along with vinegar or other aqueous ingredients, often
stabilized by emulsifiers like egg yolk or mustard.
o Face Creams: Moisturizing face creams often contain oils dispersed in
water, along with various additives like humectants, vitamins, and
preservatives.
2. Water-in-Oil (W/O) Emulsions:
o Butter: Butter is a classic example of a W/O emulsion where water
droplets are dispersed in a continuous phase of fat.
o Margarine: Similar to butter, margarine is also a W/O emulsion where
water is dispersed in a continuous phase of vegetable oil.
o Cold Cream: Cold creams used in skincare are often W/O emulsions
where water is dispersed in a continuous phase of oils, along with
emulsifiers and other additives.
3. Multiple Emulsions (W/O/W or O/W/O):
o Mayonnaise: Mayonnaise is a W/O/W multiple emulsion where water
droplets (containing vinegar and other aqueous ingredients) are
dispersed in oil, which is further dispersed in water. Emulsifiers like egg
yolk stabilize this complex structure.
o Cream-filled Chocolates: Chocolates with creamy fillings often involve
O/W/O multiple emulsions, where water-based cream is dispersed in oil,
which is then coated by another layer of chocolate.
o Sunscreen Lotions: Some sunscreen formulations are W/O/W multiple
emulsions where water droplets containing sunscreen agents are
dispersed in oil, which is further dispersed in water. This structure helps
in providing both water resistance and SPF protection.
Applications of Emulsions in Food Industry:-
Emulsions are widely used in the food industry for:
1. Texture Enhancement: Creating smooth and creamy textures in creams,

sauces, and dairy products.
2. Stability: Preventing separation of ingredients in salad dressings, beverages,
and processed meats.
3. Moisture Retention: Helping to retain moisture in baked goods for a tender
texture.
4. Flavour Dispersion: Ensuring even distribution of flavours in beverages,
confectionery, and sauces.
5. Binding: Assisting in binding ingredients together in products like nut butters
and spreads.
Emulsions play a vital role in improving the quality, texture, and stability of various
food products.
References:-
1.Food Emulsions: Principles ,Practices and Techniques by DAVID JULIAN
2.Emulsions:Structure,Stability and Interactions by THARWAT F. TARDOS

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TOPIC – EMULSIONS

SUBMITTED TO – DR. ROHIT SHARMA

SUBMITTED BY – SAAKSHI GUPTA

DIFFERENT TYPES OF EMULSIONS

1. Oil-in-Water (O/W) Emulsion: In this type of emulsion, oil droplets

1. Oil-in-Water (O/W) Emulsion:

1. Texture Enhancement: Creating smooth and creamy textures in creams,

1.Food Emulsions: Principles ,Practices and Techniques by DAVID JULIAN

2.Emulsions:Structure,Stability and Interactions by THARWAT F. TARDOS

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