ABSTRACT
This chapter is focused on emulsion preparations using ultrasound apart from the standard techniques and other suitable non-thermal techniques. In today's scenario, emulsions are getting much attention in various industries, such as pharmaceuticals, cosmetics, petroleum, and food. Factors affecting the emulsification process and destabilization mechanisms that affect the stability of emulsions are discussed in detail, along with the types and sizes of the emulsions. Because of their improved functional properties, ultrasound-processed emulsions have better stability, taste, feel, texture, flavor, and shelf life.
