Their structure is suitable for the delivery of hydrophilic compounds, which, in turn, may bring different functions to the emulsified system, such as antimicrobial and antioxidant activities. Water in oil emulsions have a high potential in cosmetic, biological, pharmaceutical, agricultural, and food industries.

Water-in-oil (W/O) emulsions consist of an aqueous phase dispersed, in the form of small droplets, into a continuous oil phase. The combination of Fluigent pressure pump units and Raydrop microfluidic devices,developed and manufactured by Secoya, enable smooth fluid delivery, precision flowrate control, automation, and the reproducibility necessary to generate high-quality water in oil emulsions.Įmulsions are colloidal systems consisting of two liquid phases, oil and water, one of which is dispersed into the other. Of particular importance is the ability to produce high-quality, monodisperse droplets and the ability to do so reproducibly and at a viable production rate. Water in oil emulsions (W/O) form the basis manufacturing techniques widely used in the industrial and R&D environments to manufacture droplets (e.g., for compartmentalization applications), hydrogel beads (e.g., alginate, agarose, or polyacrylamide), and polymer beads (e.g., acrylic, vinyl, and ethyl-based). It increases the bioavailability of pharmaceutical products, and it also increases the shelf life of food and beverages. The effectiveness of this system is enhanced with a small size of dispersed oil droplets. Oil does not mix with water under normal conditions, butut with proper mixing and using stabilizing agents, we can obtain oil in water emulsion. Encapsulation of active ingredients inside these small water droplets increases bioavailability and also the shelf life of food, beverages and drug formulation. By using a dedicated system with efficients surfactant, it’s possible to create a small size of dispersed oil droplet. In order to keep production stable, specific a.d dedicated agents called “surfactants” are added in the continuous phase to provide good emulsion stability. The first step in emulsion and formulation is the production of water droplets. Mixing is done mostly using external forces, done mechanically using a magnetic stirrer or using ultrason. Water in oil emulsions comes from the mixing of oil as a continuous phase and water as a dispersed phase to form colloidal systems.

Oil in water vs water in oil emulsion