Emulsions that mix immiscible liquids are central to products from food to cosmetics. For instance, emulsions like mayonnaise mix liquids that don’t normally blend. They require added molecules called ...

An emulsion is a two-phase system formed by droplets dispersed in another non-miscible liquid. Many emulsions consist of a hydrophobic ‘oily’ phase dispersed in a continuous aqueous phase.

DURING the last few months, five emulsions formed during extractions, and unbreakable by any of the usual methods, have been broken rapidly and completely by addition of a wetting agent under the ...

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