Vesiõli
Vesiõli is Estonian for an oil–water dispersion. It describes emulsions in which oil droplets are dispersed in water, often stabilized by emulsifiers such as surfactants, proteins, or gums. The term is descriptive and used in fields like cosmetics, food science, and industrial chemistry.
Two main types are oil-in-water (O/W) and water-in-oil (W/O). In O/W, oil droplets are dispersed in a
Emulsifiers lower interfacial tension and create a stabilizing barrier. Common options include nonionic or anionic surfactants,
Production methods include high-shear mixing, rotor–stator devices, high-pressure homogenization, and ultrasonic emulsification. Choice of method and
Applications include cosmetics (creams and lotions), foods (dressings, dairy emulsions, spreads), pharmaceuticals, and industrial uses such