A preparation formed by the suspension of very finely divided oily or resinous liquid in another liquid.
Colloids of two immiscible liquids where either phase may be either fatty or aqueous; lipid-in-water emulsions are usually liquid, like milk or lotion and water-in-lipid emulsions tend to be creams.
An intimate mixture of two immiscible liquids (for example oil and water), one being dispersed in the other in the form of fine droplets.
A mixture of two mutually insoluble liquids in which one is dispersed in droplets throughout the other, that is, the dispersion of oil or fat particles in water.
A stable dispersion of one liquid in a second, immiscible (i.e., nonmixable) liquid. For example, milk is an emulsion of oil (fat) in water and latex paint is an emulsion of paint resin in water.
A combination of two liquids that do not mix with each other, such as water and oil.
A mixture of two immiscible liquids in which one is dispersed in very small globules throughout the other, emulsification.
A finely divided mixture or suspension of two liquids not mutually soluble.
A mixture of fat and water held together by an agent that has a lipophilic and a hydrophilic portion of its structure. Bile salts serve as emulsifying agents facilitating lipid digestion and absorption.
Combination of two liquids (e.g., oil and water) dispersed one in the other.
A suspension of small globules of one liquid in a second liquid with which the first will not mix. Examples of emulsions include oil in vinegar and water in oil. In pharmaceutical preparations, mixtures of oil and water are sometimes united by a third substance.
A preparation in which fine droplets of one liquid (such as oil) are dispersed in another liquid (such as water). In pharmacy medicines are prepared in the form of emulsion to disguise the taste of an oil, which is dispersed in a flavored liquid.
Emulsions are oil-in-water or water-in-oil dispersions. Therapeutic emulsions (creams) require an added stabilising substance.
A mixture of two liquids not mutually soluble. If they are thoroughly shaken, one divides into globules in what is called the discontinuous or dispersed phase; the other is then the continuous phase. Milk is an emulsion in which butterfat is the discontinuous phase.
An unstable physical mixture of two or more immiscible substances (substances that normally will not stay blended) plus a special ingredient called an emulsifier.
A dispersion of oil within water, frequently achieved using gum arabic, leading to a highly refined breakdown of the oil particles.