Pronunciation: [ɪmˈʌlʃənz] (IPA) 
Emulsions is spelled with the phoneme /ʌ/ as the vowel in the first syllable and the phoneme /ʃunz/ for the consonant cluster in the second syllable. The letter "e" is pronounced as /ʌ/ and the "m" is pronounced as /m/. The "u" in the second syllable is pronounced as /ʌ/, while the "l" is pronounced as /l/ and the "s" as /z/. Emulsions refer to a mixture of two immiscible liquids that are stabilized by an emulsifier.
Emulsions are a type of mixture consisting of two immiscible (unmixable) liquids that are combined together to form a stable, uniform blend. The two liquids involved are typically oil and water, where one is dispersed as small droplets throughout the other. Emulsions can be classified into two types based on the continuous phase: oil-in-water (o/w) and water-in-oil (w/o).
In an oil-in-water emulsion, oil is dispersed as tiny droplets in a continuous water phase. These emulsions are commonly used in products such as lotions, creams, and milk. On the other hand, a water-in-oil emulsion involves water as the dispersed phase, forming small droplets within a continuous oil phase. Examples of this type of emulsion include butter and mayonnaise.
To achieve a stable emulsion, an emulsifying agent or emulsifier is often added. This substance acts as a stabilizer by reducing the interfacial tension between the two liquids, preventing them from separating and maintaining the emulsion's structure over time.
Emulsions find a wide range of applications in various industries, including food, cosmetics, pharmaceuticals, and agriculture. They allow for the combination of incompatible ingredients, improve texture and consistency, and enhance the delivery of active components. Understanding and controlling emulsion formation is crucial for product development and ensuring desired properties.
The word "emulsion" originated from the Latin term "emulsio", which is derived from the verb "emulgere". "Emulgere" is a compound word consisting of the prefix "e-" (meaning "out") and the verb "mulgere" (meaning "to milk" or "to extract"). In its original sense, "emulgere" referred to the process of extracting milk by milking. Over time, the term "emulsion" was adapted to describe the dispersion of one liquid into another, where the two liquids are typically immiscible, forming a stable mixture.
