Types+of+Emulsions


 * __Types of Emulsions __**

Classification is based on the volume percent of the internal phase.

Internal phase ratio (IPR) (phase-volume ratio F) is defined as

Φ = Vi / (Vi + Ve) where Vi= volume of internal phase

Ve= volume of external phase

Φ < 0.3 Low IPR o/w: milk, ice cream and cheese

w/o: butter and margarine

0.3 < Φ < 0.7 Medium IPR e.g. Heavy cream

Φ> 0.7 High IPR e.g. Mayonnaise and salad dressing

|| ||
 * || Oil in water emulsion || Water in oil emulsion ||
 * Diagram || Emulsion O/W
 * Symbol || o/w || w/o ||
 * <span style="font-family: 'Times New Roman',serif;">Characteristic || <span style="font-family: 'Times New Roman',serif;">Conducts electricity, can be diluted with water || <span style="font-family: 'Times New Roman',serif;">Feel greasy, can be diluted with oils or solvent ||
 * <span style="font-family: 'Times New Roman',serif;">Example || <span style="font-family: 'Times New Roman',serif;">Milk, ice cream || <span style="font-family: 'Times New Roman',serif;">Margarine, butter ||