LAUSR

ABSTRACT Emulsified systems are characterized by an immiscible liquid dispersed in another liquid in the form of droplets. These systems can be classified according to the size of the dispersed droplets obtained in coarse emulsions (0.5–50 µm) or microemulsions (0.01–0.10 µm). These systems have several properties that make them interesting in several fields of technology, and the emulsion formed by oil droplets dispersed in an aqueous phase (O/A) is the most used in analytical determinations due to its low viscosity and organic load. This paper discusses the characteristics of emulsified systems, their obtention, stabilization, properties and use in the development of analytical methods for elemental analysis in matrices with high organic content such as oils, fatty foods and fuel matrices.