Emulsion Technology

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Emulsification refers to combining of liquids that do not normally mix with each other (water and oil) by multiparticulating one liquid and dispersing in the other. Emulsification is classified into two categories: O/W type emulsion in which oil particles are dispersed in water, and W/O type emulsion where water particles are dispersed in oil. Thinky's planetary centrifugal mixer is confirmed as having the ability to emulsificate some materials.

Examples of O/W Type Emulsion

Milk, mayonnaise, cosmetic milky lotion

Examples of W/0 Type Emulsion

Butter, margarine

[Cautions for Emulsification]

1) More stable when emulsificated particles are smaller.

2) There is an optimum temperature for emulsification.

3) Particle diameters should be even (if not, joins with larger particles).

4) The lower the storage temperature after emulsification, the more stable.

5) The type of surfactant influences dispersion stability.

Caution should be exercised with the above items 1)-3) when emulsificating using machinery.

[Processing Example]

(1) O/W Type Emulsion

  • Mayonnaise
  • Figure 7-2 Microscopic image of Mayonnaise

(2) W/O Type Emulsion

  • Petrolatum
  • Figure 7-1 Microscopic image of Petrolatum

  • zu7-1-emuls_dstrb_eng.gif
  • Figure 7-1 Particle Size Distribution

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