oil in water emulsion

简明释义

乳化油

英英释义

例句

1.In cosmetics, many creams are formulated as an oil in water emulsion 油水乳浊液 for better skin absorption.

在化妆品中，许多面霜以油水乳浊液 oil in water emulsion 的形式配制，以便更好地被皮肤吸收。

2.An oil in water emulsion 油水乳浊液 is often used in pharmaceuticals to deliver active ingredients effectively.

在制药领域，油水乳浊液 oil in water emulsion 常用于有效传递活性成分。

3.The oil in water emulsion 油水乳浊液 used in the paint allows for easier application and faster drying.

涂料中使用的油水乳浊液 oil in water emulsion 使得涂抹更容易且干燥更快。

4.The chef prepared a delicious salad dressing using an oil in water emulsion 油水乳浊液 to enhance the flavors.

这位厨师用油水乳浊液 oil in water emulsion 制作了一种美味的沙拉酱，以增强风味。

5.During the experiment, we created an oil in water emulsion 油水乳浊液 to study its stability over time.

在实验中，我们创建了一种油水乳浊液 oil in water emulsion 来研究其随时间的稳定性。

作文

Emulsions are fascinating mixtures that play a crucial role in various industries, from food production to pharmaceuticals. One of the most common types of emulsions is the oil in water emulsion, which is formed when tiny droplets of oil are dispersed in water. This type of emulsion is prevalent in everyday products such as salad dressings, mayonnaise, and creams. Understanding how oil in water emulsion works can provide insights into its applications and benefits.The formation of an oil in water emulsion involves the use of emulsifiers, which are substances that help stabilize the mixture. Emulsifiers have both hydrophilic (water-attracting) and hydrophobic (water-repelling) properties, allowing them to bridge the gap between oil and water. When an emulsifier is added to the mixture, it reduces the surface tension between the oil and water, facilitating the dispersion of oil droplets throughout the water phase. This stabilization is essential because, without it, the oil would separate and float on the surface of the water.In the food industry, oil in water emulsions are widely used to create smooth textures and enhance flavors. For instance, in mayonnaise, the emulsifier lecithin, found in egg yolks, helps to mix oil with vinegar or lemon juice, resulting in a creamy and stable product. Similarly, salad dressings often utilize oil in water emulsions to achieve a desirable consistency and taste, making them more appealing to consumers.Beyond food, oil in water emulsions are also significant in cosmetic and pharmaceutical formulations. Many lotions and creams utilize this type of emulsion to deliver active ingredients effectively. The water phase hydrates the skin while the oil phase provides nourishment and moisture retention. In pharmaceuticals, oil in water emulsions can enhance the bioavailability of certain drugs, allowing for better absorption in the body.Moreover, the stability of oil in water emulsions is a critical factor in their effectiveness. Factors such as temperature, pH, and the concentration of emulsifiers can influence the stability of these emulsions. For example, higher temperatures may cause the oil droplets to coalesce, leading to separation. Therefore, manufacturers must carefully control these parameters to ensure the quality and longevity of their products.In conclusion, oil in water emulsion is a vital concept that underpins many products we use daily. From enhancing the texture of our food to delivering skincare benefits, understanding this emulsion type opens up a world of possibilities in formulation and application. As we continue to explore the science behind emulsions, we can appreciate the intricate balance that allows these mixtures to thrive in various industries. Whether in the kitchen or the laboratory, oil in water emulsions demonstrate the remarkable ability of science to transform simple ingredients into complex and functional products.

乳液是一种迷人的混合物，在食品生产到制药等各个行业中扮演着至关重要的角色。其中最常见的一种乳液类型是油水乳液，它是由微小的油滴分散在水中形成的。这种类型的乳液在日常产品中广泛存在，如沙拉酱、蛋黄酱和护肤霜。理解油水乳液的工作原理可以为其应用和好处提供深入的见解。油水乳液的形成涉及使用乳化剂，这些物质有助于稳定混合物。乳化剂具有亲水（吸水）和疏水（排水）的特性，使它们能够在油和水之间架起桥梁。当将乳化剂添加到混合物中时，它减少了油和水之间的表面张力，从而促进油滴在水相中的分散。这种稳定性是必不可少的，因为如果没有它，油会分离并漂浮在水面上。在食品工业中，油水乳液被广泛用于创造平滑的质地和增强风味。例如，在蛋黄酱中，发现于蛋黄中的乳化剂卵磷脂帮助将油与醋或柠檬汁混合，形成一种奶油状且稳定的产品。同样，沙拉酱通常利用油水乳液来实现理想的一致性和口味，使其更具吸引力。除了食品之外，油水乳液在化妆品和制药配方中也具有重要意义。许多乳液和面霜利用这种类型的乳液有效地传递活性成分。水相为皮肤提供水分，而油相则提供营养和保湿。在制药领域，油水乳液可以增强某些药物的生物利用度，从而使其在体内更好地被吸收。此外，油水乳液的稳定性是其有效性的关键因素。温度、pH值和乳化剂浓度等因素会影响这些乳液的稳定性。例如，高温可能导致油滴聚结，导致分离。因此，制造商必须仔细控制这些参数，以确保其产品的质量和耐久性。总之，油水乳液是一个重要的概念，支撑着我们日常使用的许多产品。从增强食品的质地到提供护肤益处，理解这种乳液类型为配方和应用打开了无限可能。随着我们继续探索乳液背后的科学，我们可以欣赏这种微妙的平衡，使这些混合物在各个行业中蓬勃发展。无论是在厨房还是实验室，油水乳液展示了科学将简单成分转变为复杂且功能性产品的非凡能力。