Emulsion water in oil

Liquid-liquid Emulsions Oil-in-water (e.g. suds) water-in-oil... 

An emulsion is a suspension of one liquid in a second, immiscible, liquid. Emulsifiers are agents that facilitate the formation of emulsions and play a role in stabilizing the emulsion so formed. There are two main types of emulsions oil in water and water in oil. Predominantly hydrophilic emulsifiers (for example, PI88) will stabilize the former predominantly hydrophobic emulsifiers (for example, P181) will stabilize the latter. 

Besides suspensions, emulsions are dosage forms which have considerable traditional use in pharmacy. The technology of emulsions [oil-in-water (o/w) or water-in-oil (w/o)] is clearly established. In recent years, various emulsions such as water-oil in water have been developed, where water droplets are dispersed in oil droplets which are in turn dispersed in water. Such multiple emulsions may be used for prolonged oral action or intramuscular depot therapy. 

Figure 1.1 (Upper) The two simplest kinds of emulsions, oil-in-water (O/W) and water-in-oil (W/O). (Lower) The next level of complexity, water-in-oil-in-water (W/O/W) and oil-in-water-in-oil (O/W/O). The droplet sizes have been greatly exaggerated.

Liu, F., Liu, D. Long-circulating emulsions (oil-in-water) as carriers for lipophilic drags. Pharm... 

The material shall consist of an emulsion of technical etofenprox in an aqueous phase together with any other necessary formulants. After gentle agitation the product shall be homogeneous and suitable for dilution in water. The technical etofenprox used in the manufacture of the emulsion, oil in water, shall comply with the requirements of specification WHO/IS/97.24.1 (i). 

The persistent foam at the top of 100ml of suspension prepared in WHO standard hard water (WHO method WHO/M/29 see Annex 2, section II) with 5ml of emulsion, oil in water, shall not exceed 10ml when tested by CIPAC method MT 47 (2). 

The emulsion, oil in water, after treatment as described in CIPAC method MT 46 (2), shall comply with the requirements of sections 1.2.2 and 1.2.5 of this specification. 

Etofenprox emulsion, oil in water (EW), shall be packed in suitable clean containers, as specified in the order. 

Liquid Liquid Liquid emulsion Oil in water, milk, mayonnaise, butter... 

Montanides Montanides are a group of oil/surfactant based adjuvants in which different surfactants are combined with a non-metaboKsable mineral oil, a metabolisable oil, or a mixture of the two. They are prepared for use as an emulsion with aqueous antigen solution. The surfactant for e.g. Montanide ISA 50 (ISA = Incomplete Seppic Adjuvant) is mannide oleate, a major component of the surfactant in Freund s adjuvants. The various Montanide ISA group of adjuvants are used as water-in-oil emulsions, oil-in-water emulsions, or water-in-oil-in-water emulsions. 

Naltrexone Janssen /Alkermes, Inc. Double emulsion (oil in water) Schizophrenia bipolar I disorder... 

Figure 1.1 (a) The two simplest kinds of emulsions oil-in-water (O/W) and water-in-oil... 

With additional weathering, a multiple emulsion (oil-in-water-in-oil) may be formed. This form of emulsion can appear as lumpy or spherical objects in the thick portion of an oil slick. They have been referred to as Pea Floes or as Herdy Balls [82]. 

Viscous, sticky, or waxy materials are easier to dispense in the form of emulsions, as are solids in snspended form. Consequently numerous consumer products are greatly influenced by the knowledge of how to make stable colloidal dispersions. Breaking snch dispersions also has many interesting applications. In secondary oil recovery, for instance, petrolenm is flushed from underground oil fields with water. The material that is extracted is frequently in the form of an emulsion oil-in-water or water-in-od, depending on the relative amounts of the two liquids. As refinery feed streams shonld be free of water, it is necessary to know how to break the emulsion into the two bulk phases. 

Crude oil almost always carries with it some amount of bottom sludge and water (BS W) at a typical concentration of about 0.5 wt %. Sludge comprises a mixture of organic and inorganic products with water in the form of both types of stable emulsions, oil-in-water and water-in-oil. These products include waxes, asphaltenes, polymers, organic acids, salL mud, sand, and corrosion products. 

Mechanical shaking of cream makes the fat globules burst whereby the fat is released and butter can be formed. It is the crystals in the fat globules that cut open the globules. Bacteria help to give butter a good flavour. Ice cream is another complex emulsion (oil-in-water) (Figure 12.3). 

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