Kinetics of emulsification

Kinetics of emulsification describes how quickly and efficiently two immiscible liquids, like oil and water, form a stable mixture when mixed together. It involves the process of breaking larger droplets into smaller ones, which is facilitated by an emulsifying agent (like soap or egg yolk). The rate depends on factors such as mixing intensity, droplet size, and the presence of stabilizers. Faster kinetics lead to quicker and more stable emulsions. Understanding these dynamics helps in optimizing processes in food, pharmaceuticals, and other industries where mixing immiscible liquids is essential.