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 behaviour 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.
General
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