oil-in-water emulsion


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Related to oil-in-water emulsion: Nanoemulsion

oil-in-water emulsion

an emulsion in which oil is the dispersed liquid and an aqueous solution is the continuous phase. Water can be used to dilute such an emulsion or to remove it, as from skin or clothing.
References in periodicals archive ?
These results indicate that chelators can alter the physical location and pro-oxidant activity of iron in oil-in-water emulsions.
At pH 3, the oxidative stability of CAS-stabilized corn oil-in-water emulsions was greater than that of emulsions made with WPI and SPI.
The investigators prepared eight initial oil-in-water emulsions containing a 4% oil phase and 36% carrier content.
In order to optimize this property, during the past 25 years hydrocarbon and emollient oil-in-water emulsions have evolved to silicone-in-water emulsions, to the incorporation of volatile silicones and oils for "lightness" and eventually to water-in-silicone emulsions.
Polymeric emulsifiers are useful for the preparation of high internal phase oil-in-water emulsions.
The research proves it is possible to design oil-in-water emulsions with different behaviors in the gut to influence gastrointestinal physiology and, ultimately, satiety.
Scientists have found that oil-in-water emulsions may be easier to disperse into water-based foods, such as dairy, meat and emulsion-based foods, than bulk oils.
Antioxidant technologies that may increase the oxidative stability of omega-3 fatty acids in oil-in-water emulsions include emulsion droplet interfacial engineering, chelators (binders of divalent cations) and lipid-soluble antioxidants.
With oil-in-water emulsions (O/W) or with aqueous dispersions of hydrophobic materials, Inutec SP1 will be located at the interface, creating a steric barrier.
It is worthy of note that the use of any excessive amounts of Inutec SP1 in the preparation of typical oil-in-water emulsions can actually cause such emulsions to become unstable.
Oil-in-water emulsions offer unique opportunities for incorporating omega-3 fatty acids into functional foods.