Emulsionadas

Emulsionadas refers to substances that have undergone emulsification, resulting in emulsions, which are mixtures where droplets of one liquid are dispersed in another immiscible liquid. The dispersed phase is typically oil droplets in water (oil-in-water, O/W) or water droplets in oil (water-in-oil, W/O). More complex forms, such as multiple emulsions, also exist.

Emulsions are generally unstable and tend to separate over time. They are stabilized by emulsifiers, which reduce interfacial tension and form a protective layer around droplets. Stabilizers and droplet size control contribute to viscosity and texture. The stability depends on factors such as emulsifier type and concentration, phase volume, and processing conditions.

Preparation involves applying energy to break the dispersed phase into small droplets, using mixers, homogenizers, or ultrasonic devices. The choice of method and emulsifier determines whether the emulsion is temporary, semi-permanent, or persistent.

Applications cover food, cosmetics, pharmaceuticals, paints, and agrochemicals. In food, examples include mayonnaise and salad dressings; in cosmetics, creams and lotions; in pharmaceuticals, drug delivery emulsions; in paints, water-based systems.

In Spanish and Portuguese contexts, emulsionadas describe products or ingredients in the emulsion form. See also emulsion, emulsifier, homogenization.