Identify Oil Phase In Water

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An emulsion is a temporarily stable mixture of immiscible fluids, such as oil and water, achieved by finely dividing one phase into very small droplets. Common . - Each of these products contains either a water-in-oil w/o or oil-in-water o/w emulsion. Oil and water are normally immiscible, but with proper mixing and stabilityts, a permanent mixture, or emulsion, can be achieved. O/w emulsions are comprised of oil droplets suspended . i Oil-in-water emulsions O/W : The emulsion in which oil is present as the dis.d phase and water as the dispersion medium continuous phase ised an oil-in-water emulsion. Milk is an example of the oil-in-water type of emulsion. Butter and cold cream are typical .

In an oil-in-water emulsion, the continuous phase is the water and the dis.d phase is the oil while in a water-in-oil .Common emulsions can be oil suspended in water or aqueous phase o/w or water suspended in oil w/o . There also can be more complex systems, such as oil in water in oil o/w/o . Familiar foods il.rate examples: milk is an oil in water emulsion; margarine is a water in oil emulsion; and ice cream is an oil and air in water emulsion with solid .IDENTIFICATION OF PHASES OF VARIOUS OIL, SURFACTANT/ Pseudoternary phase diagrams of water, oil and S/S methylene blue were performed after each addition and mixing of water, to identify phases as microemulsion, o/w or w/o emulsion turbid/milky and transparent gel/ turbid viscous..The HLB value of the surfactant that provides the lowest intertension between your unique oil phase and your unique water phase is your required HLB. The correct HLB value usually translates to superior stability at a lower use level..

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