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Erschienen in:

2012 | OriginalPaper | Buchkapitel

1. Introduction

verfasst von : Maria Lidia Herrera

Erschienen in: Analytical Techniques for Studying the Physical Properties of Lipid Emulsions

Verlag: Springer US

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Abstract

Water and lipids are critical for sustaining life and health, but their poor miscibility has posed a challenge for both nature and man. Emulsions are colloidal dispersions that consist of two immiscible liquids, with one of the liquids being dispersed in the other one. Oil dispersions in the form of small spherical droplets are stabilized in the aqueous phase by proteins or surfactants giving an oil-in-water (O/W) emulsion. The surface-active ingredient is adsorbed at the interface between oil and the aqueous phase to lower surface tension and prevent oil droplets from coming close enough together to aggregate.

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Nächstes Kapitel Nano and Micro Food Emulsions

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Titel: Introduction
verfasst von: Maria Lidia Herrera
Verlag: Springer US
Buch: Analytical Techniques for Studying the Physical Properties of Lipid Emulsions
Print ISBN: 978-1-4614-3255-5

Electronic ISBN: 978-1-4614-3256-2

Copyright-Jahr: 2012
DOI: https://doi.org/10.1007/978-1-4614-3256-2_1