Emulsoitu

Emulsoitu is a Finnish term meaning emulsified, formed from the verb emulsoida. It describes a substance in which two immiscible liquids, usually oil and water, have been dispersed into droplets within the other phase to form an emulsion. Emulsions can be oil-in-water or water-in-oil, and their stability depends on droplet size, concentration, and the presence of emulsifiers such as lecithin, proteins, or synthetic surfactants.

In everyday language, products described as emulsoitu often refer to foods such as mayonnaise, salad dressings, Hollandaise sauces, and other emulsified sauces, where fat droplets are dispersed in a water phase. The term is also used in cosmetics and pharmaceuticals to describe lotions, creams, and injectable emulsions where an oil phase is dispersed in water or vice versa.

Production methods for emulsified systems include high-shear mixing, homogenization, rotor-stator devices, ultrasonic emulsification, and the use of emulsifiers to stabilize droplets. Key factors in creating a stable emulsion are droplet size distribution, the ratio of phases, temperature, and pH, as well as the choice of emulsifier and processing conditions.

Note: In Finnish food labeling, emulsoitu may indicate a processed product that has undergone emulsification; it does not by itself guarantee texture or stability, which depend on formulation and processing.

See also: emulsification, emulsion, emulsifier.