what is the most accepted "theory of emulsification"??

Question

i need the source please.. thanks

Answer 1

live oil and water which are of especial interest because he
succeeded in obtaining an emulsion of water in oil.
“If one shakes up, thoroughly, equal parts of slightly
alkaline water and olive oil, a very stable emulsion is formed
in which olive oil forms the. internal phase and water the
external; that is, the olive oil is suspended in the form of
spherical droplets within the water. If we decrease the
proportion of water, the resultant emulsion still continues
to consist of droplets of oil suspended in water until the proportion
of water to oil reaches a definite, critical value. When
this critical ratio is reached, the character of the emulsion
undergoes an abrupt change. From being a viscous, creamywhite
emulsion of oil in water, it becomes a fluid, yellow
emulsion of water in oil. The oil is now the external phase
and the water the internal one. One can very readily detect
which phase of the emulsion is external, without microscopical
examination, by means of the following simple device:
The bright red dye Soudan I11 is insoluble in water
but readily soluble in oils; on sprinkling a few grains of Soudan
I11 upon the surface of an emulsion of water in oil the color
spreads rapidly over the surface. If, however, one sprinkles
the Soudan I11 upon an emulsion of oil in water, the color
remains confined to the droplets of oil with which the grains
are in actual contact, since it cannot spread from them to adjacent
drops through the intervening water.
Suspended
in the oil were drops which apparently consisted of an
emulsion of oil in water; in other words the oil was external
phase.with an emulsion of oil in water as the internal phase.
It is possible that a similar intermediate form exists in the
“In many cases I observed an intermediate form.
Zeit. Kolloidchemie, 7, 7 (1919).

Answer 2

Here's a link to my article on emulsions:

http://www.ahherald.com/food/2004/ft_040122_emulsifiers.htm

If that's not technical enough then I'd recommend Harold McGee's classic text on food science entitled: "On Food and Cooking."

Chef Mark