Emulsifikatora

Emulsifikatora are substances that promote the formation and stabilization of emulsions, mixtures of two immiscible liquids such as oil and water. They work by adsorbing at the oil–water interface, lowering interfacial tension, and often forming a protective film around dispersed droplets to prevent coalescence and phase separation.

Most emulsifikatora are amphiphilic, with both hydrophilic and lipophilic regions. They include small-molecule surfactants (such as fatty acid esters and sorbitan or polysorbate esters), proteins (for example certain dairy proteins), and phospholipids (such as lecithin). Emulsions can be oil-in-water or water-in-oil, and the selection of emulsifikator and its hydrophilic-lipophilic balance (HLB) value influences which type is formed. In some systems, solid particles stabilize droplets at the interface, creating Pickering emulsions.

Common uses span food, cosmetics, pharmaceuticals, and industrial products. In foods, examples include lecithin, mono- and diglycerides, and certain polysorbates; in cosmetics and personal care, emulsifiers such as glyceryl esters and sorbitan esters are typical. In regulatory practice, many emulsifikatora used as food additives are assigned approval statuses and, in the European Union, E numbers that denote their identity and permitted usage limits.

Practical formulation considerations include compatibility with other ingredients, pH, temperature, and ionic strength, as well as potential allergenicity or sensitivities. Safety, efficacy, and permissible levels are governed by national and international regulations, and the choice of emulsifikatora depends on the desired texture, stability, and sensory profile of the final product.