Emulsion Formation, Stability, and Rheology

Emulsions are a class of disperse systems consisting of two immiscible liquids [1–3]. The liquid droplets (the disperse phase) are dispersed in a liquid medium (the continuous phase). Several classes may be distinguished: oil-in-water (O/W), water-in-oil (W/O), and oil-in-oil (O/O). The latter class may be exemplified by an emulsion consisting of a polar oil (e.g., propylene glycol) dispersed in a nonpolar oil (paraffinic oil) and vice versa. To disperse two immiscible liquids, one needs a third component, namely, the emulsifier. The choice of the emulsifier is crucial in the formation of the emulsion and its long-term stability [1–3]. Emulsions may be classified according to the nature of the emulsifier or the structure of the system. This is illustrated in Table 1.1.