Types of Emulsion

There are various mixtures in chemistry made by combining different substances that have different or similar mediums. Whether these substances are in liquid, solid or gaseous phases, they are combined to form a colloid or mixture. These mixtures and colloids are important in chemistry since they form a base for creating and storing a lot of things in real life.

What is an emulsion?

A colloid of two immiscible liquids in which one fluid contains a dispersion of the other fluids is known as an emulsion. To put it another way, an emulsion is a unique type of mixture made by mixing liquids that normally do not mix. The word emulsion is derived from the Latin word ‘emulsus’, which means ‘to milk’. Emulsification is the process that turns mixtures into an emulsion.

Sometimes the words colloid and emulsion are used together, but it is important to note that for an emulsion, both the combining agents are in the liquid phase while for a colloid, the combining agent can be of any medium. Hence not every colloid is an emulsion but every emulsion can be categorised as a colloid.

Types of emulsion

Water-in-oil emulsion: A water-in-oil (w/o) emulsion is an emulsion in which water serves as the dispersed section and the oil serves as the dispersion medium. Oil emulsions are another name for these emulsions. Traditional examples of emulsions include butter and cold cream. Cod liver oil is another good example.

Oil-in-water emulsion: An oil-in-water (o/w) emulsion is an emulsion in which oil serves as the dispersed component and water serves as the dispersion variable continuous segment. A good example of an oil-in-water emulsion is milk. Other examples include vanishing cream and other similar products.

Emulsifying agents

These are substances that are added to emulsions for stabilisation. Here are some of the features of an emulsifier:

• If the emulsifying agent is more dissolvable, the oil serves as the dispersion medium, while the water serves as the dispersed phase.
• Heavy metal salts, long-chain alcohols, and other emulsifiers are commonly used in w/o emulsions.
• Emulsifiers form a thin layer between the dispersion medium and the phase, preventing the dispersed phase particles from clumping together and separating.
• Proteins, gums, soaps, and other emulsifiers are commonly used in o/w emulsions.
• They are substances that have both a hydrophilic (polar) and a hydrophobic (non-polar) end.
• If the emulsifier is more water-soluble, the dispersion medium is water, and the dispersed phase is oil. It tends to result in an o/w emulsification.
• Emulsifiers can be cationic, anionic, or non-polar, and other forms.
• The percentage of water and oil in an emulsion determines whether it is an oil-in-water or a water-in-oil emulsion. Besides, it is dependent on which of the two liquids can emulsify the emulsifier to a greater extent.
• Water and oil are soluble in an emulsifying agent.
• Egg yolk, cellulose, diacetyl tartaric acid esters of mono- and diglycerides of fatty acids (DATEM), mono- and diglycerides, sodium phosphates, mustard, and soy lecithin are all examples of emulsifiers.

Methods to identify the type of emulsion

• Dilution test

When water is added to an o/w emulsion, it remains stable because water is known as a  dispersion medium; however, when oil is added, it becomes unstable because oil and water are incompatible. Similarly, a w/o emulsification type can be blended with oil and remain stable, but when water is added, it destabilises.

• Conductivity test

The mixture is kept between the electrodes in this test, and a bulb is linked in the circuit, as shown in the diagram below. An o/w type of emulsification will conduct electricity in the same way that water does, but a w/o emulsion will not.

• Dye test

A water-soluble colour is incorporated into the emulsification in this step. The dispersion mixture appears red and the dispersed phase is inert in an o/w emulsion, and vice versa.

Theories around emulsification

Because emulsification involves several processes, there are a variety of chemical and physical theories surrounding it. Emulsification is defined as a process in which the surface tension between two phases is reduced, according to the surface tension theory. 

According to the repulsion theory, the emulsifying agent produces a thin film over one phase, which leads to the formation of globules. Because of the repulsive force that appears to exist between these chemicals, they can stay floating in the dispersion medium.

Conclusion

The emulsion is an important mixture in the field of chemistry, and is used in various pharmaceutical and food processing industries. These mixtures are commonly used in different products. The types of emulsion display the solubility of the different components, which can be experimented with and studied in chemistry.