Abstract
Emulsions have been widely used in the fields of cosmetic, food, pharmaceutical, agricultural chemicals, paint, and so on. Therefore, a lots of works have been published on the problems of emulsion.
When one of the liquids is water and the other is water insoluble or “oil”, two types of emulsion are theoretical possible, depending upon whether oil is dispersed in water O/W, and or vice verse W/O.
After an emulsion has been formed the emulsifier is absorbed in considerable part at the drop interface, where it has to form a curved film.
The chemical nature of the emulsifying agent is the most important factor in determining which of two liquids will be disperse phase and which is continuous, at one, least in the most widely investigated gamut of systems, “oil” and “water”.
The purpose of this paper is to provide information to emulsion and surfactant scientists on how logically and readily microemulsion, emulsion stability, are depend on the chemical structure of surfactant.
The description will cover normal and inverse micelles the hexagonal and lamella liquid crystal will be mentioned only in connection with the phase in equilibrium with oil-surfactnt-water systems.
The presence of liquid crystalline and gel structure will give an enhanced stabilization to the emulsion and also change its reheological properties.
