Emulsion

When an emulsifying agent is added to these layers and heated, the 2 liquids form a mixture as one liquid phase is dispersed in the other in the form of droplets. Hence you have 2 phases – a continuous phase and a dispersed phase.

The 2 phases can also be shaken together, stirred or homogenised. Depending on the volume of the continuous phase, you can have two types – water in oil and oil in water. Water in oil, as the name suggests, consists of droplets of water that are dispersed in the continuous oil phase. The reverse is true in the case of water in oil.

Since the 2 phases do not disperse or dissolve into each other so easily, an emulsifying agent may be added to aid in the dispersion of one phase in the continuous phase. These emulsifying agents are usually surfactants that can dissolve in the oil phase as well as in the aqueous phase. They form micelles which are like small pockets. These pockets aid in the dispersion of one phase into another.

They are inherently unstable and if they are not formed using the correct technique and process; they tend to “break”. This means that the 2 layers will separate into immiscible liquids and will not disperse again unless, the emulsion is remade.

The dispersed phase may separate in the form of flakes in a process called flocculation. Sometimes creaming may also occur in which one phase migrates to the top and forms a creamy layer. Surfactants can be added to increase the stability. They essentially increase the kinetic stability and even if they are stored for years, you can be sure that they will be stable and will not break.

Return to "Beauty Products" from "Emulsion".

Return to "Going Green" from "Emulsion".