Emulgaattorin

Emulgaattori, in Finnish the word for emulsifier, is a substance used to stabilize mixtures of immiscible liquids, typically oil and water. By adsorbing at the interface, lowering interfacial tension and forming a protective film around droplets, it reduces coalescence and maintains a uniform dispersion. Emulsions stabilized by emulsifiers are common in foods such as mayonnaise, salad dressings, ice cream and bakery fillings, as well as in cosmetics and some pharmaceuticals.

There are several classes of emulsifiers. Small-molecule emulsifiers, such as lecithin from soy or egg, and mono- and diglycerides of fatty acids, act at the interface due to their amphiphilic structure. Polysorbates (for example Tween) are synthetic surfactants used widely in processed foods. Protein-based emulsifiers (for example whey or casein) stabilize emulsions by forming a viscoelastic layer around droplets. Polysaccharide- or protein-polysaccharide stabilizers (gum arabic, carrageenan, xanthan gum) can also contribute to emulsion stability by creating a network or by thickening the continuous phase.

In regulation, many emulsifiers are approved food additives and carry identifiers such as E-numbers in the European Union (for example lecithin E322, mono- and diglycerides E471). They are generally recognized as safe when used according to good manufacturing practices. People with allergies to soy, eggs, or other source ingredients should check product labeling.