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 ?
Suphantharika, Influence of different [beta]-glucans on the physical and rheological properties of egg yolk stabilized oil-in-water emulsions, Food Hydrocollo.
But the multilayer oil-in-water emulsion was stable at the same pH and retained, to a greater extent, the hydrophobic VOCs.
STA-CAP [R] 661 is recommended for use in applications requiring the stabilization of oil-in-water emulsions.
This ingredient can be formulated into oil-in-water emulsions, water-in-oil emulsions, dispersions, and other formulating systems.
Oil-in-water emulsions were prepared with different interfacial properties: lactoferrin only, beta-lactoglobulin only; lactoferrin and beta-lactoglobulin; beta-lactoglobulin and lactoferrin; and mixed beta-lactoglobulin and lactoferrin.
In the Massachusetts research, several oil-in-water emulsions were prepared with different interfacial properties.
Ethanolic extracts produced from the pomace of each grape variety were added to bulk soybean oil as well as oil-in-water emulsions to determine the antioxidant activity of the extracts in lipid systems.
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.
Oil-in-water emulsions containing hydrophilic carriers are often spray-dried to encapsulate lipophilic compounds into powders.
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.
They set out to investigate the potential of collagen fibers in oil-in-water emulsions under different pH conditions and in formulations with different amounts of protein.
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.