emulgeerimist

Emulgeerimist, or emulsification, is the process of forming an emulsion by dispersing one liquid into another immiscible liquid. The internal phase is broken into droplets and distributed within the continuous phase, typically oil droplets in water (oil-in-water, O/W) or water droplets in oil (water-in-oil, W/O). The goal is to create a stable mixture rather than separate layers.

During emulsification, interfacial tension between the liquids is reduced by emulsifiers, surfactants, proteins or solid particles. Mechanical energy from stirring, high-shear mixing, homogenization or ultrasonication creates and stabilizes droplets, and the resulting droplet size distribution influences stability and texture. Stabilization can be achieved by electrostatic, steric or combined mechanisms, and in some systems by Pickering stabilization using solid particles.

Common emulsion types include simple two-phase systems (O/W and W/O) and more complex formulations such as multiple emulsions (for example water-in-oil-in-water). Emulsions can be classified by intended use, droplet size (macro-, nano-, microemulsions) and stability requirements. Factors affecting stability include droplet size, zeta potential, presence and type of emulsifier, phase volume ratio, temperature and time.

Applications of emulgeerimist span food, cosmetics, pharmaceuticals and materials science. In food, emulsions underpin products like dressings and sauces; in cosmetics, creams and lotions rely on stable O/W systems; in pharma, emulsions serve as drug delivery carriers. Understanding emulsification is central to formulation design, quality control and shelf-life optimization.