Types of Emulsion


Depending upon the nature of the dispersed phase, the emulsions are classified as;

(i) Oil-in-water emulsions (O/W) : The emulsion in which oil is present as the dispersed phase and water as the dispersion medium (continuous phase) is called an oil-in-water emulsion. Milk is an example of the oil-in-water type of emulsion. In milk liquid fat globules are dispersed in water. Other examples are, vanishing cream etc.

(ii) Water-in-oil emulsion (W/O) : The emulsion in which water forms the dispersed phase, and the oil acts as the dispersion medium is called a water-in-oil emulsion. These emulsion are also termed oil emulsions. Butter and cold cream are typical examples of this types of emulsions. Other examples are cod liver oil etc.

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