EXAMPLES OF SUBSTANCES THAT WORK IN AN EMULSION STATE AND THEIR CHEMICAL COMPOSITION.

Authors

  • Yo‘ldashev B.Y. Kokand Universiteti Andijon filiali
  • Saidobbozov S.Sh. Kokand Universiteti Andijon filiali

Keywords:

emulsiya, emulgator, farmatsevtika emulsiyasi, yog‘ suvda, suv yog‘da, kolloid tizim, kosmetik vositalar, oziq-ovqat emulsiyasi, kimyoviy tarkib.

Abstract

This article analyzes the substances that form emulsions and their chemical composition. Emulsions are colloidal systems consisting of a mixture of immiscible liquids, the stability of which is ensured by the use of emulsifiers. The article provides a comprehensive overview of the types of emulsions, the chemical components that ensure their stability, production methods and areas of application (pharmacy, food, cosmetics and industry). The composition of emulsion samples widely used in each field is considered from a chemical point of view and their functional significance is explained.

References

Мусаев, Б.М., & Юсупов, С.И. (2021). Фармацевтик технология асослари. Тошкент: Маърифат нашриёти.

Саидов, А.Н., & Ибрагимов, У.Х. (2020). Тиббиётда физика ва кимё асослари. Тошкент: Медпресс.

Garti, N., & Leser, M.E. (2001). Emulsification: Techniques and Applications in the Food and Pharmaceutical Industries. CRC Press.

Tadros, T. (2016). Emulsion Formation and Stability. Wiley-VCH.

Sherman, P. (1970). Emulsion Science. Academic Press.

Lawrence, M.J., & Rees, G.D. (2000). Microemulsion-based media as novel drug delivery systems. Advanced Drug Delivery Reviews, 45(1), 89–121.

Barnes, H.A. (1994). Emulsions in food and pharmaceutical applications. In Rheology of Emulsions, Elsevier.

SAIDOBBOZOV, Saidmansur Sh.; NURMANOV, Suvonkul E.; and MIRKHAMITOVA, Dilorom H. (2024) "SYNTHESIS OF CATIONITE BASED ON INDENE,A SECONDARY PRODUCT OF HYDROCARBONS PYROLYSIS," CHEMISTRY ANDCHEMICAL ENGINEERING: Vol. 2024: No. 2, Article 7

Downloads

Published

2025-06-16

How to Cite

EXAMPLES OF SUBSTANCES THAT WORK IN AN EMULSION STATE AND THEIR CHEMICAL COMPOSITION. (2025). Universal International Scientific Journal, 2(4.5), 781-783. https://universaljurnal.uz/index.php/jurnal/article/view/2593