AllChemicals — The Online Chemical Glossary | https://allchemicals.info/chemical/390-emulsion
Expert Written
|
Fact Checked
|
Sources Cited
|
AllChemicals Editorial Team
Quick Reference
Also Known As
Oil-water emulsion, O/W or W/O emulsion, colloidal emulsion
What is Emulsion?
A colloid consisting of two immiscible liquids, one dispersed as droplets within the other. Emulsions require emulsifying agents (emulsifiers) to maintain stability. Milk is an oil-in-water emulsion. Emulsions are used in food, cosmetics, and pharmaceutical industries.
Properties & Characteristics
An emulsion is a colloidal dispersion of one liquid in another immiscible liquid, stabilised by an emulsifier (surfactant). Oil-in-water (O/W) emulsions disperse oil droplets in water (e.g., milk); water-in-oil (W/O) emulsions disperse water in oil (e.g., butter, margarine). Without emulsifier, phases separate. Stability depends on emulsifier concentration, droplet size, and electrostatic/steric repulsion between droplets.
Uses & Applications
Emulsions are used in food (mayonnaise, ice cream), pharmaceuticals (drug delivery creams, parenteral fat emulsions), cosmetics (lotions, sunscreens), paints (latex), bitumen road paving, and agricultural pesticide formulations.
Safety Information
Some emulsified systems contain hazardous components (organic solvents, concentrated acids or bases as dispersed phases). Breakdown of an emulsion can suddenly expose concentrated hazardous material. Pharmaceutical emulsions must be sterile for parenteral use; contamination is a serious safety risk.
Always consult the SDS/MSDS before handling any chemical. This information is for educational purposes only.
SynonymsOil-water emulsion, O/W or W/O emulsion, colloidal emulsion
Frequently Asked Questions
A colloid consisting of two immiscible liquids, one dispersed as droplets within the other. Emulsions require emulsifying agents (emulsifiers) to maintain stability. Milk is an oil-in-water emulsion. Emulsions are used in food, cosmetics, and pharmaceutical industries.
Emulsions are used in food (mayonnaise, ice cream), pharmaceuticals (drug delivery creams, parenteral fat emulsions), cosmetics (lotions, sunscreens), paints (latex), bitumen road paving, and agricultural pesticide formulations.
Some emulsified systems contain hazardous components (organic solvents, concentrated acids or bases as dispersed phases). Breakdown of an emulsion can suddenly expose concentrated hazardous material. Pharmaceutical emulsions must be sterile for parenteral use; contamination is a serious safety risk.
Editorial standards: Chemical data is sourced from peer-reviewed literature,
CAS Registry, NIST WebBook, and PubChem. Safety information reflects guidance from OSHA, ECHA,
and IAEA. For educational purposes only — always consult official SDS documentation and qualified
professionals before handling chemicals.