Oil-in-Water

In an oil-in-water emulsion, the oils is emulsified in water

The lipophilic tail is pointing in the oil droplet, and the hydrophilic head is pointing out. The tiny droplets of oil form the internal portion because it is completely surrounded by water so the surfaced molecules protect the oil droplets.

This also makes the oil droplets look water, friendly from the outside, which will help prevent the oil from spreading from the water

Fun Fact: Soaps were the first surfactants. People began making soaps about 4,500 years ago by boiling or animal fat, with wood ashes. Modern soaps are made from animal fat or vegetable oils.

Oil-in-water emulsion do not feel greasy as water-in-oil emulsions because the oil is hidden and water forms the external portion of the emulsion.

❗❗ Salons, spas, and barbershops use primarily O/W emulsions.

Example of Oil-in-water emulsions:

• Haircolor

• Hand lotion

• Facial creams

• Shampoo and Conditioner

• Mayonnaise (although the oil and water are immiscible, the egg yolk in the mayonnaise emulsifies the oil droplet and distributes them uniformly in the water)