ABSTRACT:
Emulsions are complex colloidal systems widely employed in various industries, owing to their ability to mix immiscible liquids, such as oil and water, through the use of emulsifying agents. This review article provides a comprehensive overview of emulsions, encompassing their types, advantages, disadvantages, multiple emulsions, preparation methods, stabilization mechanisms, double emulsification techniques, applications, and a conclusion highlighting their significance. The exploration begins with an introduction to emulsions as crucial components in sectors ranging from food to pharmaceuticals. The primary focus is on the three primary emulsion types: oil-in-water (O/W), water-in-oil (W/O), and the intricate multiple emulsions (W/O/W or O/W/O). The advantages and disadvantages of emulsions are examined, emphasizing their role in enhancing stability, solubility, and controlled release while addressing issues of phase separation and shelf life. Additionally, the double technique of emulsification is presented as a key method for crafting multiple emulsions These applications encompass flavor delivery, drug formulation, skincare products, and more. In conclusion, this review serves as a valuable resource for understanding emulsions and their manifold utility in modern industrial processes
Cite this article:
Sayyed Ahamad Sayyed Kaleem *, Dr. G.J. Khan, Amliwala Hamza Ilyas, Mansoori Safwan Salim ,Shah Afrin Salim. A Review on Multiple Emulsion. IJRPAS, Sep-Oct 2023; 2(5): 175-184
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