dellemulsificante

Dellemulsificante, or emulsifier, is a substance that stabilizes mixtures of immiscible liquids—most commonly oil and water—by reducing the interfacial tension between the phases. Emulsifiers can also promote the formation of a protective film around dispersed droplets, helping to prevent coalescence and creaming in emulsions. Most emulsifiers are amphiphilic molecules with both hydrophobic and hydrophilic regions, which directs their localization at the oil–water interface. The choice of emulsifier, including its hydrophilic–lipophilic balance (HLB) value, influences whether an emulsion will be oil-in-water or water-in-oil and affects texture, stability, and mouthfeel in food applications.

Emulsifiers are categorized as natural or synthetic. Natural examples include lecithin (from soy or egg), mono- and diglycerides of fatty acids, and certain dairy or egg-derived proteins. Synthetic or semi-synthetic options include polysorbates (Tween series), sorbitan esters (Span series), sucrose esters, polyglycerol esters, and glycerol monostearate. In addition, some proteins can act as emulsifiers under certain conditions (e.g., whey or casein).

Applications span food, cosmetics, and pharmaceuticals. In food, emulsifiers are common in products like mayonnaise, salad dressings, ice cream, and baked goods, where they help distribute fat and improve texture. In cosmetics and topical medicines, emulsifiers enable stable creams and lotions.

Regulatory bodies such as EFSA and the U.S. FDA assess the safety of individual emulsifiers and establish usage limits. Most approved emulsifiers are considered safe when used within prescribed levels, though allergenicity and dietary preferences may limit acceptance for some consumers.