Abstract
Basics on emulsification technologies including the preparation method, selection of emulsifiers, analysis of emulsification process and the formation of fine droplets with molecular assemblies were reviewed. The states of emulsions are greatly affected by the process because of their thermodynamic instability. The optimum emulsification process can be analyzed with three-component phase diagrams composed of oil, water and surfactant. The emulsification which passes through the region of infinite association of surfactants like liquid crystal or surfactant phase, D-phase, during the emulsification, produces fine emulsion due to the remarkable decrease in interfacial tension. Therefore emulsification methods using liquid crystals and D-phase as the media of continuous phase at the initial stage of the emulsification are developed and applied for the practical systems. Based on the current situation, the future trend of emulsification is predicted.
