Oil-in-water emulsions are the most commonly used emulsification systems in commercial creams and lotions. As the external phase is water and the oily components are dispersed as droplets, they typically consist of much more water than oils and are thus lighter, less greasy, and can easily be dispersed further with water. O/W emulsions are made with more water-soluble emulsifiers (HLB 8 - 18) that can either be nonionic, anionic or cationic. Nonionic emulsifiers are by far the most widely used O/W emulsifiers as they are unaffected by pH changes and are available in a large variety and also made with natural components.
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