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Emulsion

A substantially permanent mixture of two or more liquids which do not normally dissolve in each other, but which are held in suspension, one in the other. The suspension is usually stabilized by small amounts of additional substances known as emulsifiers. Typical emulsions are milk, Mayonnaise, liquid petroleum emulsions, asphalt emulsions, etc. Typical emulsifiers are egg yolk, casin, certain proteins, soap, bentonite.

Pump Notes: Construction varies based on the particular emulsion.