Emulsionstabilisatoren

Emulsionstabilisatoren are substances that prevent or slow down the separation of an emulsion, a mixture of two or more immiscible liquids. Emulsions are inherently unstable and tend to separate into their constituent phases over time due to differences in density and surface tension. Stabilizers work by increasing the viscosity of the continuous phase, reducing the interfacial tension between the two phases, or forming a protective barrier around dispersed droplets.

Common types of emulsion stabilizers include natural emulsifiers like lecithin, found in egg yolks and soybeans, and gums such as xanthan gum and guar gum. Synthetic stabilizers, like polysorbates and sorbitan esters, are also widely used in various industries. The choice of stabilizer depends on the specific emulsion, its intended application, and desired properties like shelf life and texture. Emulsion stabilizers play a crucial role in the food industry, cosmetics, pharmaceuticals, and paints, ensuring product homogeneity and stability. Without them, many everyday products would quickly become unusable.