Ajinomoto

Last updated January 31, 2026

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Water-in-oil emulsion phase stability: AjinomotoRecent Research Landscape

Phase separation in emulsified mixtures leads to product instability and short shelf life. These innovations utilize specific gelation chemistries to lock the internal structure and maintain long-term rheological consistency.

What technical problems is Ajinomoto addressing in Water-in-oil emulsion phase stability?

Thermodynamic phase separation

(13)evidences

Thermodynamic instability leads to the physical breakdown of the emulsion over time. Preventing this degradation ensures product shelf-life and consistent delivery of active ingredients.

Low temperature phase separation

(6)evidences

Spontaneous layering and instability in multi-phase liquid systems. Preventing premature separation ensures consistent dosage and aesthetic appeal for the consumer.