Emulgatora

Emulgatora, commonly referred to as emulsifiers, are substances that stabilize emulsions by reducing interfacial tension between immiscible liquids, most often oil and water. They adsorb at the oil–water interface to form a protective film that minimizes droplet coalescence and can provide steric or electrostatic stabilization, helping maintain a dispersed phase over time. Emulsions are mixtures of two immiscible liquids where one is dispersed as droplets within the other.

Emulgatora can be natural or synthetic. Natural examples include lecithin (from soy, sunflower, or egg yolk), milk proteins such as casein, gelatin, gum arabic, and pectins. Plant-based surfactants such as saponins also act as emulsifiers. Synthetic or semi-synthetic emulsifiers include mono- and diglycerides of fatty acids, polysorbates (Tween), sorbitan esters (Span), and polyglycerol esters. The hydrophilic-lipophilic balance (HLB) concept guides formulation, with high-HLB emulsifiers favoring oil-in-water emulsions and low-HLB ones favoring water-in-oil.

Common uses include stabilizing dressings, mayonnaise, and ice cream in the food industry; stabilizing creams, lotions, and aerosols in cosmetics; and forming topical or oral emulsions in pharmaceuticals. Emulsifiers are also used in paints, lubricants, and other industrial products.

Safety and regulation: emulsifiers are assessed for safety and approved for use in specific products, with labeling requirements for allergen-containing ingredients, such as egg or dairy. Their effectiveness depends on concentration, pH, temperature, and the presence of co-surfactants or hydrocolloids.