Insights of Microemulsions – A Thermodynamic Comprehension

There is a resurgence of interest in the technological advances of liquid microdispersion formulations. Extensive research had carried on macroemulsions in the 1890’s. Several theories suggesting the method of formulation and stabilization have profoundly investigated by researchers. There has been an exciting evolution of the concepts of microemulsions. Microemulsions are homogenous, transparent, optically isotropic, thermodynamically stable systems of oil and water stabilized by surfactant and cosurfactants with a size range of 5 to 100 nm. Microemulsions have a huge role in chemical, food, oil refining and pharmaceutical industries. In this article reviewed schematically on background of microemulsions, classification, components, selection criteria for excipients and theories of emulsification. The article given was importance to emphasize on thermodynamic attributes and spontaneous formation of microemulsions. The article specially introspects on stability of microemulsion with reference to thermodynamic and kinetic facets.