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Catastrophic phase inversion via formation of multiple emulsions: A prerequisite for formation of fine emulsions

Phase inversion emulsification, which is used to make fine emulsions, has found applications in several important industries such as food. However, the reasons for the formation of fine emulsions are still poorly understood. This research presents microscopic evidence of the formation of multiple drops in the process leading to a catastrophic phase inversion. It clearly shows how the formation of internal drops in the multiple drops, and their subsequent release, can lead to formation of finer emulsions than those from the direct emulsification method. The research provides a basis for emulsification industries to understand and improve their processes.