Emulsioiva

Emulsioiva, or emulsifying agent, is a substance that stabilizes emulsions by promoting the formation and maintenance of a dispersed phase within a continuous phase, typically droplets of oil in water or water in oil. It works by adsorbing at the oil–water interface, lowering interfacial tension, and forming a protective film around droplets to prevent coalescence. Emulsioiva can be natural or synthetic and vary in mechanism, including creating viscoelastic films, imparting surface charge, and increasing the viscosity of the continuous phase.

Common types include small-molecule surfactants (such as polysorbates), proteins (like whey or casein), polysaccharides (for example gum arabic), and solid particles used in Pickering emulsions. The choice depends on the desired stability, texture, flavor compatibility, and processing conditions.

In food production, emulsioiva enable stable products such as mayonnaise, dressings, and ice cream. Natural choices include lecithin from soy or sunflower, and synthetic options include mono- and diglycerides and polysorbates. In cosmetics, emulsioiva such as glyceryl stearate or cetyl phosphate help create creams and lotions with uniform consistency. In pharmaceuticals and everyday products, they assist in delivering active ingredients in emulsified forms and improving texture and shelf life. Industrially, emulsioiva are used in processes like enhanced oil recovery and coatings.

Regulation of emulsioiva varies by region, with many substances approved for specific uses and labeled with sometimes standardized identifiers. Selection depends on safety, compatibility with other ingredients, and required stability.