How emulsions work from a food science view?
An emulsion is a temporarily stable mixture of two immiscible (unmixable) liquids such as oil and water. Liquid droplets (the disperse phase) are dispersed into another liquid medium (the continuous phase) such as oil in water. A simple example of a temporary emulsion is a mixture of oil and water.
What are emulsions for drug?
Emulsions are commonly used for topical pharmaceutical and cosmetic products, such as lotions and creams. The largest group of emulsions commercially available as medicines are dermatological products for topical application. Emulsions can be designed to facilitate drug penetration into and/or through the skin.
Can emulsions be used orally?
Orally emulsions are also used to facilitate the absorption of the oil soluble drugs like vitamins A,D, E and K. Uses: Laxative.
What foods are considered emulsions?
There are several common foods that are considered emulsions: milk, margarine, ice cream, mayonnaise, salad dressings, sausages, and sauces like béarnaise and hollandaise.
What is the process of an emulsion?
Emulsification is defined as a process of dispersing one liquid (containing the bioactive compounds) in a second immiscible liquid, by applying electrostatic, or hydrophobic, or hydrogen bonding interactions between the bioactive compounds and an encapsulating material [16].
What is the importance of primary emulsion?
Purpose: It is well known that primary emulsion (W1/O) preparation process (by ultrasonication or homogenization) plays an important role in the properties of drug-loaded microspheres, such as encapsulation efficiency, release behavior and pharmacodynamics.
Is egg yolk an emulsifier?
Egg yolk contains a number of emulsifiers, which is why egg yolks are so important in making foods such as hollandaise and mayonnaise. Many proteins in egg yolk can act as emulsifiers because they have some amino acids that repel water and some amino acids that attract water.
What is an emulsion in biology?
Emulsion – A solution of two immiscible liquids that have been forcefully mixed together. Hydrophobic – Molecule that repels in the presence of water. Digestion – The process of breaking down food in the gastrointestinal tract.