乳化的概念（Concept of emulsification）.docVIP

乳化的概念（Concept of emulsification） The concept of emulsification: Emulsification is the phenomenon of liquid-liquid interfacial phenomena. Two types of insoluble liquids, such as oil and water, are divided into two layers in the container, with small density of oil in the upper layer and dense water at the lower layer. If the appropriate surfactant is added to the mixture, the oil is dispersed in the water, forming the emulsion, which is called emulsification. Emulsion theory: Emulsion is the most widely used form of cosmetics, from water samples to viscous cream. Therefore, the discussion of emulsion is of great importance to the research and production of cosmetics and to preserve and use them. 1. Overview of emulsion The emulsion (or emulsified body) is a dispersed system that is a (or a few) liquid that is dispersed in another, immiscible liquid. A dispersed phase or inner phase of the emulsion being dispersed; The other phase is called a dispersion medium or external phase. Obviously, the internal phase is the discontinuous phase, the external phase is the continuous phase. The dispersion phase of the emulsion is approximately 0.1-10 mu m, so the emulsion is the colloid of the coarse dispersion system. Therefore, poor stability and low dispersion are two characteristics of emulsion. The two immiscible liquid can not form stable emulsion, and must be added to the third component (stabilizing effect) to form the emulsion. For example, put the benzene and water in the test tube, and in any case, the benzene and the water will be separated very quickly. However, if you add a little soap to the test tube, you will form a milky liquid like milk. Carefully observed, benzene is dispersed in the water with a small amount of fluid, which remains stable for a long time. This is the emulsion. The process of forming emulsion is called emulsification. The addition of additives (such as soap) added to the process is called emulsifying agent. In the preparation of emulsion, one