Encyclopedic Handbook of Emulsion Technology - ISBN:0824704541

Encyclopedic Handbook of Emulsion Technology

Date: 14 April 2011, 02:22

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In our everyday life we are confronted with different aspects of emulsions—-either water- or oil-continuous—- with varying amounts of oil, fat, and water. Margarine, butter, milk, and dressings all represent central food emulsions. In specific cases involving food emulsions, it is beneficial for the customer to control the stability of the product, particularly with regard to flocculation, sedimentation/ creaming, and coalescence. In other branches of industry, emulsion stability may cause severe problems for the entire process. The most well-known examples are crude-oil-based emulsions, wastewater emulsions, etc. The multiplicity of industrial applications of emulsions has catalyzed a better fundamental understanding of these dispersed systems. The academic research has been successfully interfaced to practical concerns in order to facilitate the solutions to emulsion problems.

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