19
If an emulsifer is soluble in oil phase, then it is most suitable for kind of emulsion preparations.
EXPLANATION
Rheology of Dairy & Food Fluids
- Bancroft's Rule of Emulsion Formulation:
- Theoretical Axiom:
- 'The phase in which an emulsifier is preferentially soluble constitutes the continuous (external) phase of the emulsion.'
- Application:
- If a surfactant has low Hydrophile-Lipophile Balance (HLB $3 - 6$) and is soluble in the oil phase, it stabilizes Water-in-Oil (W/O) emulsions (e.g., butter, margarine).
- Hydrophilic surfactants (HLB $8 - 18$) soluble in water form Oil-in-Water (O/W) emulsions (e.g., milk, mayonnaise).
- Conclusion: Water-in-oil emulsions (Option 2).
Correct option: (2) Water-in-oil emulsions
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