Cambridge, Mass. -- By studying the behavior of tiny particles at an interface between oil and water, researchers at Harvard have discovered that stabilized emulsions may take longer to reach ...

Shiseido has filed a patent for an oil-in-water emulsion composition that aims to improve emulsion stability and provide a more moisturizing feel. The composition includes a copolymer, batyl alcohol, ...

insights from industryMark BumillerScientific Instruments Technology ManagerEntegris In this interview, Mark Bumiller, Scientific Instruments Technology Manager at Entegris, talks about cannabis ...

Emulsions are two-phase systems consisting of a dispersed phase (the droplets or particles) and a continuous phase (liquid diluent like water). In the dispersed phase, droplet size is critically ...

Flavor emulsions are water and oil emulsions typically prepared as a concentrate and can be diluted during the formation of a final product. Two flavor emulsion types are primarily used in the food ...

An emulsion is a two-phase system formed by droplets dispersed in another non-miscible liquid. Many emulsions consist of a hydrophobic ‘oily’ phase dispersed in a continuous aqueous phase.