Emulgovanie

Emulgovanie (emulsification) is the process of forming an emulsion, a mixture in which droplets of one immiscible liquid are dispersed in another liquid. This requires reducing interfacial tension and stabilizing the dispersed droplets with an emulsifier or stabilizing interface film. The resulting system can be kinetically stable for long periods even though the phases remain immiscible.

Emulsions are typically oil-in-water (O/W) or water-in-oil (W/O). More complex variants, called multiple emulsions, contain droplets within droplets (for example, water-in-oil-in-water and oil-in-water-in-oil). The emulsion type depends on the interfacial properties, the dispersed/continuous phase ratio, and the emulsifier.

Emulsification is achieved by mechanical energy or energy input: high-shear mixing, rotor-stator homogenization, high-pressure homogenization, ultrasonic or microfluidic methods. Emulsifiers include surfactants, proteins, phospholipids, and some polymers; they adsorb at the interface to reduce interfacial tension and to provide electrostatic or steric stabilization. The choice of emulsifier influences droplet size, rheology, and stability.

Stability is challenged by creaming or sedimentation, coalescence, flocculation, and Ostwald ripening. Factors affecting stability include droplet size distribution, viscosity of the continuous phase, temperature, pH, and ionic strength. Stabilization strategies include using thicker bases, combination emulsifier systems, or gel networks.

Emulgovanie has wide applications in food (mayonnaise, dressings, dairy products), cosmetics (creams, lotions), pharmaceuticals (drug-delivery emulsions), and industry (paint, lubricants, drilling fluids).

Safety and regulation of emulsifiers vary by jurisdiction; some substances are regarded as GRAS or approved for specific uses. The term emulgovanie is the transliteration of the process name in some languages, with emulsification used in English-language contexts.