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This book is chiefly concerned with emulsion technology as applied in industry. It is divided into three parts, comprising several chapters each.
In part I a brief nontechnical discussion is given of the theory of emulsion formation, emulsifying agents, stability of emulsions, dispersing agents and wetting agents, concluding with an extensive list (963) of commercial surface-active agents and their chemical nature which in many instances includes a patent number. A list of demulsifying and defoaming agents is also given.
Part II is a symposium by several authors on specific emulsifying agents. Several of these might be of interest to the physician because of their use in food or medicinal preparations. These include the use of lecithin in the preparation of margarine, doughs from certain types of flour, cosmetic creams, chocolate preparations, etc. The section on surface-active agents as germicides includes a description of such compounds as "zephiran chloride," "phemerol," "ceepryn"
Practical Emulsions, Including a Symposium on Emulsifying Agents and Emulsions in Industry. Arch Intern Med (Chic). 1948;81(4):599. doi:10.1001/archinte.1948.00220220170008
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