Abstract
This chapter talks about interest in the liquid-liquid interface that is concerned with the topic of emulsions, which is closely related to the study of food science. It explains that the liquid-liquid interface consists of liquid drops dispersed in another liquid, which are normally thermodynamically unstable and are usually stabilized by the adsorption of an emulsifier. It also considers the movement of a solute from one liquid phase to another. This is important with processes such as liquid-liquid extraction in the chemical industry and in many biological situations. The chapter highlights the role of membranes that can be significant in solute transport and is an essential feature of many biological processes. It reviews emulsions that are concerned with water or an aqueous solution as one phase and a water-insoluble organic liquid as the other phase.
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