An In-Depth Guide to Oil-in-Water Emulsions


Carlos Bravo Diaz (Editor) – Full Professor, Chemistry Department, Universidad de Vigo, Spain

Series: Chemistry Research and Applications

BISAC: SCI013000

When oil is dispersed in the form of droplets in water in the presence of a suitable surfactant, oil-in-water (O/W) emulsions are formed. They have unique chemical properties covering a wide range of applications from environmental technologies to foodstuffs. In this book, authors discuss the preparation of O/W emulsions and their implications in environmental and food problems, covering hot topics including the composition and spill behavior of diluted bitumens, the use of O/W emulsions as platforms for the synthesis of waterborne particles, new methods to separate oil from water in oily wastewater, emerging technologies for the preparation of O/W emulsions, control of the oxidative status of lipids in oil by employing antioxidants to minimize lipid oxidation, parameters affecting O/W microbial stability and environmental issues and evaluation of interfacial barriers created by emulsifiers.




Chapter 1. Diluted Bitumen: Composition and Spill Behaviour
(Merv Fingas – Spill Science, Edmonton, Alberta, Canada)

Chapter 2. Oil-in-Water Emulsion as a Platform for Synthesis of Waterborne Hybrid Polymer Particles
(Edurne Gonzalez, Amaia Agirre and Radmila Tomovska – POLYMAT and Departamento de Química Aplicada, Facultad de Ciencias Químicas, University of the Basque Country UPV/EHU, San Sebastian, Spain, et al.)

Chapter 3. Oil-Water Separation by Using Ceramic Microfiltration Membrane
(Abdullah Almojjly, Abdullah Alkhudhiri and Nidal Hilal – King Abdulaziz City for Science and Technology (KACST), National Centre for Water Technologies, Riyadh, Saudi Arabia, et al.)

Chapter 4. Emerging Technologies of Oil in Water Emulsions: Principles, Recent Advances, and Trends
(Ilhami Okur, Purlen Sezer and Hami Alpas – Department of Food Engineering, Middle East Technical University, Ankara, Turkey)

Chapter 5. Formulation Factors Affecting the Microbial Stability of Oil-in-Water Food Emulsions
(Carmen A. Campos, María F. Gliemmo, Aldana Zalazar and Virginia M. Lara – Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Buenos Aires, Argentina, CONICET – Universidad de Buenos Aires, Instituto de Tecnología de Alimentos y Procesos Químicos (ITAPROQ). Buenos Aires, Argentina)

Chapter 6. Impact of Interfacial Barriers on the Oxidative Stability of Lipophilic Bioactive Compounds in Oil-in-water Emulsions – The Case of Lutein
(Adela Mora-Gutierrez, Rahmat Attaie, Maryuri T. Núñez de González and Yoonsung Jung – Cooperative Agricultural Research Center, Prairie View A&M University, Prairie View, Texas, USA)


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