Emulsions: Principles and Preparation

  • Remko M. Boom

Emulsions are mixtures of fluids that are immiscible. Usually one fluid is present as small droplets in another phase. There are emulsions of oil in water, called oil-inwater emulsions (abbreviated as O/W), but also emulsions of water in oil (W/O). The droplet phase is called the dispersed phase, the surrounding phase the continuous phase. Emulsions are important in a great diversity of products.


Interfacial Tension Droplet Size Continuous Phase Small Droplet Droplet Size Distribution 
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Copyright information

© Springer Science+Business Media, LLC 2008

Authors and Affiliations

  • Remko M. Boom
    • 1
  1. 1.Agrotechnology and Food Sciences GroupWageningen UniversityNetherlands

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