Physical emulsification process-Pickering emulsion

Traditional emulsification

Emulsification is the function that one liquid is evenly dispersed in another liquid which is immiscible with each other in tiny droplets. Emulsification is a liquid-liquid interface phenomenon. Two immiscible liquids, such as oil and water, are divided into two layers in the container, with the oil with low density in the upper layer and the water with high density in the lower layer. Traditional emulsification needs to add appropriate surfactant, and then under strong stirring, oil is dispersed in water to form emulsion.

Pickering emulsion

Pickering emulsion is an emulsion with colloidal particles instead of surfactant molecules. As early as the beginning of the 20th century, Ramsden had discovered that protein particles could spontaneously assemble at the interface between air and water. Subsequently, Pickering confirmed that water-insoluble colloidal particles can be adsorbed to the oil-water interface and systematically studied the obtained emulsion system, so this emulsion with colloidal particles instead of surfactant molecules was later called Pickering emulsion.

Wanzhao Chemical is made from natural plant raw materials, and is deeply processed by unique physical technology to prepare high-performance colloidal particles. The colloidal particles can be used to prepare Pickering emulsion, which has the following characteristics compared with traditional emulsion:

1.Reducing the amount of emulsifier;

2.Mild, non-toxic, far less harmful to human body than traditional chemical emulsifier;

3.Friendly to the environment;

4.The emulsion has strong stability and is not easily affected by PH, salt concentration and temperature.

At present, chemical emulsions are widely used in food, cosmetics, pharmaceuticals and other fields. The extensive use of surfactants has an unknowable impact on human health, and this harm can be effectively reduced by replacing the physical emulsification process.