BEE International Blog

Emulsions are a common application in the cosmetic and pharmaceutical industries to make creams, lotions, hair conditioners, make up and many other products. For more information on emulsions in the food industry, read an earlier blog here.

An emulsion is a mixture of two immiscible liquids like oil and water. Tiny droplets of the first liquid are dispersed throughout the second liquid. With an oil in water emulsion, the oil droplets are dispersed in the water phase and the product will have a lighter feel e.g. in moisturizing lotions or day creams.

In the case of a water in oil emulsion, the water droplets are dispersed in an oil phase and the product will have a heavier, greasier feel e.g. in night creams or sunscreens. Water and silicone emulsions are another common emulsion type in cosmetic products.  

Emulsion products are also frequently used in the pharmaceutical industry. They are used to make medicines more palatable, for injectables, and for improving the visual and textural properties of medicated creams and ointments.

High Pressure Homogenization for Improved Emulsions

DeBEE high pressure homogenizers produce a homogenous mix of smaller, more uniform particles. Our innovative technology offers unique benefits for producing nano / micro emulsions. Our homogenizers can achieve stable emulsions with droplet sizes below 100nm. Particle size is so small and uniform that emulsions can become clear. Product shelf life is extended, and efficacy is increased.

Our equipment produces unprecedented results for your emulsion products by allowing you to optimize the mixing process to better achieve your desired product characteristics. This is accomplished by varying the cavitation, shear and impact forces applied to a formulation. Our high pressure homogenizers boast a sanitary design and features like validation procedures and documentation, data gathering, SCADA and automated CIP.

DeBEE High Pressure Homogenizers for Every Stage of Product Development

Our laboratory homogenizers are compact, easy to use units with small minimum sample sizes and many experimentation options with scalable results. Our pilot plant equipment gives reliable results and guaranteed scale-up, and our industrial homogenizers yield consistent results in fewer passes.

Contact us today for more information and to hear about our free sample testing program.

Are you in the Pharmaceutical Industry? For more tips on improving your emulsion products, download our FREE eBook, "Advantages of BEE Homogenizers for the Pharmaceutical Industry":

An emulsifier (or an emulgent) is a substance that essentially helps in the formation and stabilization of an emulsion. Emulsifiers are surface-active agents that act as the interface between the two immiscible liquids, like oil and water. Emulsifier molecules have a hydrophilic end that forms chemical bonds with water but not with oils; and a hydrophobic end that forms chemical bonds with oils but not with water.

There are many different types of emulsifiers used in manufacturing. Here, we will highlight some of those used in the Food, Pharmaceutical and Cosmetic industries:

Emulsifiers in the Food Industry

The use of emulsifiers is prevalent in the manufacture of food products. Think of a simple vinaigrette salad dressing. If you apply kinetic energy (i.e. shake the bottle), the oil and water will form a fairly homogenous mixture. However, if you let it stand for a minute, it will separate out again. If you introduce an emulsifier like mustard or lecithin, the salad dressing will remain a homogenous mixture for longer. This produces the “creamy” style salad dressings that are preferred by many consumers.

Some common types of emulsifiers in the food industry include egg yolk (where the main emulsifying agent is lecithin), soy lecithin, mustard, Diacetyl Tartaric Acid Esters of Monoglycerides (DATEM), PolyGlycerol Ester (PGE), Sorbitan Ester (SOE) and PG Ester (PGME).

Emulsifiers in the Pharmaceutical and Cosmetic Industries

Different types of emulsifiers are used in pharmacy to prepare emulsions such as creams, balms and ointments. These products usually consist of a carrier, such as water, to which a chemical with medicinal properties is added. This emulsion is stabilized by the addition of an emulsifier to prevent separation and increase the shelf life of the product.

Emulsifiers are often used in beauty products like creams and lotions to mix water with essential oils. Water in oil emulsions are used for a heavier, greasier feel (e.g. night & sun protection creams). Oil in water emulsions are used in products with a lighter feel (e.g. moisturizing lotions or day creams).

Detergents are a type of emulsifier that will physically interact with both oil and water, thus stabilizing the interface between the oil and water droplets in suspension. This principle is exploited in the manufacture of soaps, to remove grease.

High Pressure Homogenization for Stable Emulsions

Emulsifiers clearly play an important role in the manufacture of countless products, but they are not always suitable (e.g. in the case of milk), and they are often not enough. DeBEE High Pressure Homogenizers can work alone or with an emulsifier for a smoother, more homogenous emulsion with more desirable properties.

Contact us today to discuss your particular emulsion needs, or for a free, confidential sample testing and analysis.

For more information about homogenization, particle size reduction, and efficient and consistent results, download our FREE eBook:

An emulsion is a mixture of two immiscible liquids (like oil and water), where small droplets of one liquid are dispersed throughout the second liquid. Emulsions can be classified as follows:

1. Oil in water emulsion – where oil droplets are dispersed in the water phase e.g. homogenized milk or a “creamy” style salad dressing.
2. Water in oil emulsion – where water droplets are dispersed in an oil phase e.g. margarine.

Let’s Start with Milk

The purpose of homogenization in milk is to break down the fat molecules so that they remain suspended throughout the milk and resist separation. Without homogenization, fat molecules will rise to the top and form a layer of cream, with the watery liquid or skim milk at the bottom.

Homogenization of commercial milk is widespread and expected by consumers in the USA. So much so, that the federal classification of milk IS homogenized milk, and the law does not require homogenized milk to be labelled as such. Homogenization is a purely mechanical process and doesn’t involve any additives.

A dairy processing facility will typically separate the milk into skim milk and cream. They then go on to recombine (homogenize) these to make products of the desired fat content, like whole milk (3.5% fat), reduced-fat milk (1% or 2% fat), and skim milk (0% fat). Yogurt, cheeses, and ice creams of varying fat content are made the same way, by recombining the components.

Homogenized Food Products

Homogenization is widely used throughout the food industry. It is common in the manufacture of any milk-based products to prevent a cream line or sedimentation, e.g. in chocolate milk or iced coffee drinks. Homogenization is used to improve the viscosity, taste and texture of cream or juice-based drinks, to improve the mouthfeel of soy beverages, and to prevent the separation of the whey in yoghurt. Some cheeses are produced using homogenized milk, especially when manufacturers want to control the fat content, texture and color.

Many other food products benefit from homogenization:

• cream cheese
• mayonnaise
• ice cream, cream products and dessert toppings
• salad dressings
• flavor emulsions for beverages, yoghurts, candy and countless other products
• beverages
• soups
• sauces

DeBEE Homogenizers: High Pressure Homogenizers for the Food Industry

At BEE International, we understand food processing. Our equipment is designed for sanitary applications, and our unique, modular technology supports a wide variety of process configurations including a high pressure pasteurization option. Stringent FDA requirements are met with options such as automated control, in-line process design, data gathering, SCADA and validation documentation.

Click here to learn more about how our high pressure homogenizers can benefit your food products, or contact us today!

For more information about homogenization and how to achieve efficient and consistent particle size reduction, download our FREE eBook:

The term “particle size reduction” means exactly that - the process of reducing average particle size in a given substance.  

Homogenization is one kind of particle size reduction. It is a process that uses mechanical force to break down particles or droplets in a liquid into smaller and more uniform sizes. The result of homogenization is a dispersion, where fine particles of one substance are scattered throughout another substance.

Dispersions can be further classified by the sizes of these scattered particles:

1. Solution: a homogenous mixture with tiny particles of a molecular size (e.g. sugar in water).
2. Suspension: a heterogeneous mixture with large particles that will often settle out on standing or can be filtered out (e.g. sand in water).
3. Colloid: a mixture that is somewhere in between a solution and a suspension. An emulsion is a type of colloid and is a mixture of two immiscible (unmixable) liquids. The first liquid forms tiny particles scattered throughout the second liquid. Oil and water, for example, will form an opaque suspension when mixed, but will separate on standing (1).

Particle size reduction through homogenization has countless applications in many industries including food, pharmaceutical, biotechnology, cosmetic and more. A common example of a homogenized liquid is milk. In the days before homogenization, milk naturally separated and a layer of fatty cream would rise to the top; leaving what was essentially skim milk below. Homogenization is used to break up the fat globules into smaller droplets so that they remain suspended in the milk, creating an even, homogenous mixture (2).

BEE International: Your Partner in Particle Size Reduction

BEE International is the supplier of high pressure homogenizers. The BEEI difference lies in the fact that we synergistically combine and fine-tune all available mechanical forces (including turbulence, cavitation, shear, impact and process intensity) in order to produce the best possible product for you. We produce a tight distribution of small, uniform particles every time. Depending on your product, benefits include a longer shelf life, increased bioavailability, improved sensory characteristics, and greater productivity and lower manufacturing costs due to fewer passes.  

Our laboratory, pilot and industrial homogenizers all produce reliable and consistent particle size reduction. Contact us and we would be excited to develop a customized solution just right for you.

Want to know more about particle size reduction? Download our FREE eBook: How to Achieve Efficient & Consistent Particle Size Reduction

Emulsification, the process of creating emulsions, is absolutely necessary for two liquids that don’t naturally mix, but because of the product they comprise, must be blended. The intensive mixing created most frequently by high pressure homogenizers ensures a uniform and smooth mixture that will not separate for some time. On the flip end, however, inefficient production of emulsions can have some serious and wide-reaching downsides. Keep reading to become better informed about what to avoid and how to create a productive emulsion.

1. Decreased Chemical Stability

In terms of emulsions, stability means that the two immiscible phases won’t separate after sitting for long periods of time. This is accomplished by a combination of intensive mixing at high pressure and droplet size reduction of the dispersed phase. It can be argued that particle size reduction has the biggest influence on a product’s function, so should be considered in each of the below points. In terms of chemical stability, emulsions comprised of larger particles are less stable, so it is important to use equipment that can achieve small particle size.

2. Lower Bioavailability

 Within the pharmaceutical industry, poorly water-soluble drugs depend on high-quality emulsions to deliver active ingredients. However, poorly made emulsions contribute to lower rates of dissolution and bioavailability, not to mention more cost to the manufacturer.

3. Less Control Over Absorption Rate

Pharmaceutical emulsions can be programmed for rapid or slow release, depending on what the condition requires; this ability to deliver treatment at specific time intervals helps to successfully combat some conditions. However, poorly mixed emulsions may not have as much control over absorption rate, which can cause a delay in symptom and condition resolution.

4. Fewer Opportunities to Scale 

Nearly every product that we consumers purchase started out in a laboratory. Those that incorporate emulsions must have successfully scaled the technique to manufacturing. However, a poorly made emulsion will see more roadblocks, e.g. time and money, as it grows in scale than the one that was made well.

BEE International: High Quality Particle Size Reduction Equipment

The above-listed criteria paint a rather dismal picture of the downstream effects of making products with poorly-mixed emulsions that contain large particles. However, these consequences can be easily avoided by choosing equipment that can achieve consistent and low particle size. One such example is the high pressure homogenizer by BEE International Technology. Their products are trusted by pharmaceutical researchers and lab managers around the world for key benefits, such as production of nano/micro emulsions, dispersions, and suspensions; importantly, this equipment can achieve consistent particle sizes at or below 100 nm, a key benefit for any product requiring small particle size.

Learn more about how BEEI can aid your particle size reduction and emulsion production processes by contacting us today. 

If you are looking for information about particle size reduction and how to achieve efficient and consistent results, download our FREE eBook:

Determining which criteria are important to you is one of the first key steps on the path to purchasing a homogenizer. Because there is a huge variety of models and options on the market, it is important to go in knowing what you are looking for and why. Below is a list of essential factors to look for when buying a homogenizer, specifically through the lens of emulsion applications.

Presence of multiple forces, particularly shear

The chemistry that causes resistance between two particles needs to be overcome to finely disperse droplets. Homogenizers typically have high shear, which is ideal for overcoming this resistance; potential buyers should also seek out a machine that incorporates more than one force to further decrease droplet size and enhance long-term stability.

Scalable machines that preserves product stability

For any given product, all conditions must remain the same through scale-up. And although laboratory optimization of the formulation is not necessarily difficult, significant troubleshooting may be needed to attain the same level of stability in larger machines. Homogenizers that are made to be scalable typically have the ability to adjust variables to, for example, increase the intensity of forces. This critical trait allows the product an emulsion is incorporated within to be scaled to manufacturing as a stable entity. (1)

Ability to customize variables

Tied closely with laboratory optimization and scaling is the customization capability of a homogenizer. Machines that allow a user to customize variables like temperature and intensity of forces can save an incredible amount of time, as well as money linked to materials that are used during optimization.

BEE International: The Homogenizer Advantage

Emulsion production involves high pressure mixing, with homogenization as the most popular method for its ability to reduce particle sizes more significantly than other blending/emulsification methods. The first step in synthesizing an emulsion is purchasing equipment that will achieve small and consistent particle size distribution. One such example is the high pressure homogenizer by BEE International Technology. Our products are trusted by pharmaceutical researchers and lab managers around the world for key benefits, such as production of nano/micro emulsions, dispersions, and suspensions; importantly, this equipment can achieve consistent particle sizes at or below 100 nm, a key benefit for researchers & corporations that synthesize pharmaceutical products.

In addition, we have extensive experience assisting its product users as they transition through the drug development process. Our homogenizers are differentiated for R&D, clinical trials, and manufacturing, and our customer support is reliable, experience-driven, and effective.

Learn more about how BEEI can enhance your emulsion production process by contacting us today. For more information about particle size reduction and how to achieve efficient and consistent results, download our FREE eBook:

Emulsions are well-known systems within the pharmaceutical, biotechnology, and food industries for the properties that allow them to comprise numerous consumer products. Each of these products contains either a water-in-oil (w/o) or oil-in-water (o/w) emulsion. Regardless of the fact that both types are majorly made up of the same two compounds, each is distinct in its chemical properties, applications, and more; having an understanding of these differences will help you make a more informed selection for your own application. Read below for 3 specific differences between w/o and o/w emulsions.

1. Suspended vs. continuous phase

Perhaps the most basic, but also the most significant, difference between o/w and w/o emulsions is which phase is suspended and which is continuous. Oil and water are normally immiscible, but with proper mixing and stability agents, a permanent mixture, or emulsion, can be achieved. O/w emulsions are comprised of oil droplets suspended in an aqueous phase, while w/o emulsions are the opposite- water droplets suspended in a continuous oil phase. Smaller droplet sizes will enhance the effectiveness of either system; this may translate to increased bioavailability in pharmaceutical products or extended shelf life in food/beverage products. Get more tips on how to create better and more stable emulsions by reading here!

2. Type of product that can be created

The chemical nature of an o/w emulsion is distinct from that of a w/o emulsion; as such, each is most effectively used in different products. O/w emulsions are the basis of water-based products; in the pharmaceutical industry, they can be found in creams like moisturizers and topical steroid products. And homogenized milk is simply formed from the dispersal of fat droplets in an aqueous layer. In contrast, w/o emulsions make up oil-based products like sunscreen and most makeup. Additionally, its milder nature and ability to leave the skin’s lipid bilayer intact makes the w/o emulsion an ideal base for dry/sensitive skin treatments. 

3. How to achieve stability

Stability is key when considering an emulsion synthesis technique; without it, the two phases will separate and the product will have lower function. All emulsions, whether w/o or o/w, require an emulsifier to assist with stability. O/w emulsions typically require more than one emulsifier, and they can be acquired separately or in a pre-mixed cocktail. Polysorbate, sorbitan laurate, and cetearyl alcohol are just a few examples of emulsifiers that are compatible with o/w emulsions. In contrast, while w/o emulsions only require one emulsifier, there is a limited number to select from because the hydrophilic balance must be in a narrow range (3-6). Sorbitan stearate, lecithin, lanolin/lanolin alcohols, and glyceryl monooleate are some examples of viable w/o emulsifiers. (1)

Which is a Better Fit for Your Application?

Your selection of either o/w or w/o emulsion will largely depend on the type of product you are making, which emulsifiers you have access to, and the equipment you have available. No matter which you choose, however, you will require a homogenizer to synthesize your emulsion. The homogenizer will shear fluid by forcing it through a restrictive valve, forming a high-quality emulsion. BEE International Technology offers homogenizers that are both high-quality and reliable, and which can help your lab produce nano/micro emulsions, dispersions, and suspensions to be incorporated into your pharmaceutical cream. Contact us today to learn more about our products.

For more information about particle size reduction and how to get efficient and consistent results, download our FREE eBook: 

Emulsions comprise many of the products we enjoy every day, from cosmetic lotions to salad dressings, all the way to cutting fluids for metalworking. Yet every company that produces these types of products had to start in the laboratory by first making the emulsion, then incorporating it into a product of choice, and finally scaling it for consumer distribution. Here we provide a ‘how-to’ for emulsion scaling, centered around efficiency for both time and finance, while maintaining a high quality product.

Determine which mixer and company to use

When you enter the market for a mixer, the equipment used to produce emulsions, you will quickly find that there are various types. Blenders, inline mixers, millers, homogenizers, and grinders are just a sampling of the more well-known processes; of these, homogenization is one of the more easily scalable processes. Once a process has been selected, it is important to carefully research the companies that manufacture the necessary equipment. Certain companies will offer equipment that is a better fit for your lab, in addition to the support, warranty, and customer service associated with the purchased product.

Isolate a successful emulsion production technique

Regarding composition, an emulsion is typically comprised of two immiscible phases, oftentimes water and oil. The key to an emulsion is that these phases are mixed into a single solution, and a stable emulsion will remain that way. At least one surfactant is also required to facilitate droplet detachment and stabilize the mixture. Using a laboratory mixer (see above step for guidance), you can now isolate a technique that produces the emulsion of your dreams.

Scale without changing conditions

While few struggle with laboratory optimization of emulsion formulation, scale-up to industrial production may require significant troubleshooting. Using the formulation that was successful in the lab, with similar concentration of ingredients, is usually not the problem. Yet maintaining the same intensity of forces like shear and cavitation can be more limiting, and should be carefully considered. (1)

BEE International: Homogenizers Made For Emulsions

Emulsion production and scaling to industrial production involves high pressure mixing, most commonly in the form of homogenization. Homogenization is the preferable method due to its ability to reduce particle sizes more significantly than other blending methods. The first step in synthesizing a w/o or o/w emulsion is purchasing equipment that will achieve small and consistent particle size distribution. One such example is the high pressure homogenizer by BEE International Technology. Our products are trusted by pharmaceutical researchers and lab managers around the world for key benefits, such as production of nano/micro emulsions, dispersions, and suspensions; importantly, this equipment can achieve consistent particle sizes at or below 100 nm, a key benefit for researchers & corporations that synthesize pharmaceutical products.

In addition, BEEI offers homogenizers for all parts of the scaling process. From laboratory homogenizers to pilot-plant machines and finally, to industrial units, these products make the scaling transition more seamless and less error-prone.

Learn more about BEEI’s industrial homogenizers and how they can help your scale-up process by contacting us today!

Or if you're interested in reading more on how to achieve efficient and consistent particle size reduction for your emulsion, download our FREE eBook below:

The availability of common household products like salad dressings, dairy products, pharmaceutical and cosmetic creams/lotions, and more, is possible because of emulsions. An emulsion is a mixture of two immiscible liquids- commonly oil and water. Because these opposing liquids wouldn’t naturally interact, emulsion production requires powerful mixing to achieve a stable product. Most industries solve this dilemma by homogenizing their samples; yet what is homogenization, and why is it a chosen method of emulsion production? Keep reading to find out.

Homogenizersare part of a class of processing equipment that work to reduce the particle size of a given sample. When a sample enters the machine, it must pass through a narrow space while being acted on by high pressure and multiple mechanical forces (e.g. cavitation, turbulence, shear). Compared with other mixing processes, homogenization confers a number of advantages, regardless of the product being synthesized. For example, other machines like inline mixers use only a single mechanical force, while the multiple forces of a homogenizer allow for smaller particle sizes and more stable mixtures.

Specific to emulsions, homogenization offers three primary benefits:

1) Production of stable emulsions. This means that the two phases won’t separate after sitting for long periods of time, and is accomplished by the intensive pressure imparted on the sample.

2) Ability to decrease particle size. As indicated earlier, homogenizers utilize pressure along with multiple mechanical forces to decrease particle size more than most other available mixing equipment. Through the lens of an emulsion, this results in higher surface area availability of the dispersed phase and enhanced bioavailability.

3) Overcomes resistance of two immiscible liquids. Water and oil, in a mixing machine, impart resistance because of their opposing attractions. The high shear offered by homogenization helps to overcome this resistance to produce a high quality emulsion.

BEE International: Bringing You the Advantage of Homogenizers

Emulsion production involves high pressure mixing, with homogenization as a popular method for its ability to reduce particle sizes more significantly than other blending methods. The first step in synthesizing an emulsion is purchasing equipment that will achieve small and consistent particle size distribution. One such example is the high pressure homogenizer by BEE International Technology. Our products are trusted by researchers and lab managers around the world and within all industries for key benefits, such as production of nano/micro emulsions, dispersions, and suspensions. Importantly, this equipment can achieve consistent particle sizes at or below 100 nm, a key benefit for products that require stable emulsions.

In addition, BEE has extensive experience assisting its product users as they transition through the drug development process. Our homogenizers are differentiated for R&D, clinical trials, and manufacturing, and our customer support is reliable, experience-driven, and effective.

Learn more about how BEEI can enhance your emulsion production process by contacting us today! Or if you're interested in improving your emulsion application, check out our FREE eBook for tips on how you can achieve efficient and consistent particle size reduction:

Emulsions are one of a few mixtures that can be found in nearly every aspect of the modern American life. From the milk we drink to the lotions and creams we use, and to the anesthetics that allow for painless medical care, emulsions are the brick and mortar that allow our lives to be more convenient and comfortable.

An emulsion is technically defined as a mixture of two immiscible liquids, most commonly oil and water; one acts as the dispersed phase whose particles are spread about, and the other as the continuous phase that absorbs the dispersed particles. Most emulsion literature refers to stable emulsions, which are ideal in that stability correlates with permanent mixing and decreased separation of the two phases. In this edition of the BEE blog, we analyze specific advantages of high pressure homogenization, a common method of emulsion production, for enhancing stability and resistance to physical separation.

High Shear & Mechanical Forces

Creating finely dispersed droplets can be difficult, given that the chemistry of each liquid imparts resistance on the mixing process. The high shear achieved by a high pressure homogenizer is able to overcome this resistance, and importantly, provides long-term stability that lower shear mixers cannot achieve. Other mechanical forces also act on the sample, and can enhance its stability; these include impact, cavitation, and an adjustable process intensity. (1)

Powerful Mixing & High Pressure

Decreased droplet size of the dispersed phase contributes heavily to a mixture’s stability, in that it provides more surface area for chemical contact. Compared with other homogenizer models, the ability of a high pressure homogenizer to decrease droplet size is more significant. In addition, small droplet sizes promote high product quality; shelf life can be increased and physical form is more appealing when the dispersed phase does not separate out. (2)

Other Factors That May Enhance Stability

The above-described factors are specific to high pressure homogenizers and not other equipment. However, the machine used to create an emulsion is not the sole determiner of stability. One or more surfactants can be incorporated into the mixture, which provides a buffer between the two liquids. The viscosity, phase ratio, and density difference should also be analyzed and altered if you are not achieving a stable product.

BEE: The Homogenizer Advantage

Emulsion production involves high pressure mixing, with homogenization as a popular method for its ability to reduce particle sizes more significantly than other blending methods. The first step in synthesizing an emulsion is purchasing equipment that will achieve small and consistent particle size distribution. One such example is the high pressure homogenizer by BEE International Technology. Our products are trusted by researchers and lab managers around the world and within all industries for key benefits, such as production of nano/micro emulsions, dispersions, and suspensions. Importantly, this equipment can achieve consistent particle sizes at or below 100 nm, a key benefit for products that require stable emulsions.

In addition, BEE has extensive experience assisting its product users as they transition through the drug development process. Our homogenizers are differentiated for R&D, clinical trials, and manufacturing, and our customer support is reliable, experience-driven, and effective.

Learn more about how BEEI can enhance your emulsion production process by visiting us here. In addition, download our FREE eBook on how to achieve efficient and consistent particle size reduction now: