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Emulsification

  • Chapter
Emulsion Science

Abstract

Emulsification consists of dispersing one fluid into another, nonmiscible one, via creation of an interface. Properties of emulsions (e.g., stability, rheological properties) and their industrial uses are governed not only by variables such as temperature and composition but also by the droplet size distribution. The highest level of control consists of producing “monodisperse,” that is, narrow size distributed emulsions with a tunable mean size. From a fundamental perspective, monodispersity has allowed significant progress in emulsion science as will be shown throughout this book. Monodispersity also opens perspectives for new technological applications that are reviewed in Chapter 7. Usually, industrial emulsification is empirically controlled and the purpose of this chapter is to provide fundamental concepts that support such empirical knowledge.

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Authors and Affiliations

  1. ISTAB, Université Bordeaux 1, Avenue des facultés, 33405, Talence, FRANCE

    Fernando Leal-Calderon

  2. ESPCI, Laboratoire Colloïdes et Matériaux Divisés, 10 rue Vauquelin, 75231, Paris, FRANCE

    Jérôme Bibette

  3. Centre de Recherche Paul Pascal, CNRS, 33600, Pessac, FRANCE

    Véronique Schmitt

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  1. Fernando Leal-Calderon
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  2. Jérôme Bibette
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  3. Véronique Schmitt
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Leal-Calderon, F., Bibette, J., Schmitt, V. (2007). Emulsification. In: Emulsion Science. Springer, New York, NY. https://doi.org/10.1007/978-0-387-39683-5_2

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