Shiseido has filed a patent for an oil-in-water emulsion composition that aims to improve emulsion stability and provide a more moisturizing feel. The composition includes a copolymer, batyl alcohol, ...

Thin oil films absorbed onto the surface of water droplets lead to anomalously stable, surfactant-free oil and water mixtures, according to a new study. The findings demonstrate a mechanism for ...

Flavor emulsions are water and oil emulsions typically prepared as a concentrate and can be diluted during the formation of a final product. Two flavor emulsion types are primarily used in the food ...