Explain the differences among a temporary, semi-permanent, and permanent emulsion. Give an example of each

Answer 1

An emulsion is a colloidal dispersion of one liquid in another where molecules of the two liquids are immiscible. Emulsions have three phases – dispersed or discontinuous phase, dispersion or continuous phase, and emulsifier.
A temporary emulsion has thin viscosity and little stability. An example is oil and vinegar dressing. In this example, vinegar or lemon juice is the continuous phase, oil is the dispersed phase, and mustard or paprika serves as an emulsifier.
A semi-permanent emulsion has a thicker viscosity and more stability than temporary emulsions. An example is commercial salad dressing. Carboxymethyl cellulose, vegetable gums, and gelatin increase the stability of semi-permanent emulsions.
Permanent emulsions are very thick and stable. An example is mayonnaise. In mayonnaise, oil is the dispersed phase, acid is the continuous phase, and the emulsifier is lecithin from egg yolks.