Emulsion Technology

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Emulsion

Liquid paraffin + water Mayonnaise
Liquid paraffin + water (W/O type) Mayonnaise(O/W type)

Emulsification is an operation of mixing two or more liquids unblendable with each other (water and oil) by microparticulating and dispersing one liquid 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. The photo is an example of emulsification where THINKY's planetary centrifugal mixer is used.

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