L1 /
10
CH1012
EMULSIONS
Emulsions
• liquid disperse phase dispersed in a
liquid medium eg. oil in water - milk
liquid medium eg. oil in water - milk
• emulsifying
agents often added eg. casein
• Coarse emulsions are unstable. eg.
cream
• Microemulsions
(10 <r < 100 nm) are
stable
eg. milk homogenisation uses ultrasonics.
eg. milk homogenisation uses ultrasonics.
Of
fundamental use (or problem) in breaking down fats, grease and oils.
eg.
bile salts disperse fats into micro-
emulsions for break down by enzymes in
the intestine (bile salts: polar-nonpolar)
emulsions for break down by enzymes in
the intestine (bile salts: polar-nonpolar)
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