Emulsion+Formation


 * __Emulsion Formation __**

The process o converting two immiscible liquids into an emulsion is known as Homogenization. In food processing operations, emulsion is prepared in two steps. First oil and water are converted to a coarse emulsion which contains fairly large droplets. Next, the size of the droplets is further reduced using another homogenizer.

To form a stable emulsion for a reasonable period of time, we must prevent the droplets from merging together after they have been formed (by having enough emulsifier). Two main functions of emulsifiers during homogenization process are:
 * 1)  Decrease the interfacial tension of oil and water, at the same time reduces the amount of energy required to deform and disrupt the droplets.
 * 2)  Form protective coating which prevent coalescing.

The size of the droplets produced during homogenization depends on:
 * 1)  The ratio of emulsifier to dispersed phase
 * 2)  The time required for the emulsifier to move from the bulk phase to the droplet surface
 * 3)  The probability that an emulsifier molecule will be adsorbed to the surface of a droplet during an encounter between it and the droplet.
 * 4)  The amount that the emulsifier reduces the interfacial tension
 * 5)  The effectiveness of the emulsifier membrane in protecting the droplets against coalescence