Emulsion Concept, Types and Techniques: A Review

• Authors: Dominic Ogbonna Chiwuike , Uzoma Njoku Obioma , Christian Iheanacho Chinedu , Amarachi Chukwu Geraldine , Racheal Adaeze Orie , Ezinwanyi Ogbonna Chizurum
• Languages of publication: EN

Abstracts

EN

The concept of emulsion is very important in many industries such as nutritional, pharmaceutical, cosmetics and life in general. Generally, emulsions are stabilized by emulsifiers, which do not only confer stability on the products but also nutrition, aesthetics, and durability. While creating an emulsion from two separate immiscible liquids and with respect to the desired type, it is also important to note that the best emulsification techniques must be applied. This review therefore summarizes the concept of emulsions, and presents a critical discussion of their types and preparation techniques. Moreover, insights into the strategic approach for optimizing emulsion preparation techniques for meaningful practical applications are provided. It is therefore expected that this review will be of significant impact in the development of new emulsions for industrial applications.

Keywords

EN

Emulsification; Emulsifier; Emulsion; HLB

Discipline

• CHEMISTRY: CHEMISTRY

• Publisher: Scientific Publishing House „DARWIN”
• Journal: World News of Natural Sciences
• Year: 2025
• Volume: 63
• Issue: 2
• Pages: 465-476

Contributors

author

Dominic Ogbonna Chiwuike

• Department of Biochemistry, Faculty of Biological Sciences, University of Nigeria, Nsukka, Enugu State, Nigeria

author

Uzoma Njoku Obioma

• Department of Biochemistry, Faculty of Biological Sciences, University of Nigeria, Nsukka, Enugu State, Nigeria

author

Christian Iheanacho Chinedu

• Department of Microbiology, Faculty of BioSciences, Federal University Wukari, Wukari, Taraba State, Nigeria

author

Amarachi Chukwu Geraldine

• Department of Medical Laboratory Science, Faculty of Health Sciences, Veritas University, Abuja, Nigeria

author

Racheal Adaeze Orie

• Department of Food Science and Technology, Faculty of Agriculture and Natural Resource Management, Ebonyi State University, Ebonyi State, Nigeria

author

Ezinwanyi Ogbonna Chizurum

• Department of Chemistry/Industrial Chemistry, Faculty of Physical Sciences, Imo State University, Imo State, Nigeria

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• Document Type: article