emulgiert

Emulgiert is the past participle of the German verb emulgieren, meaning to emulsify. In scientific and culinary usage, something described as emulgiert has undergone emulsification and formed an emulsion, a mixture in which droplets of one liquid are dispersed in another. Emulsions are often stabilized by emulsifiers, such as proteins, lecithin, or surfactants, and may be permanent or temporary depending on the system and stabilizing agents.

There are two primary emulsion types: oil-in-water (O/W), where oil droplets are dispersed in water, common in foods like milk, mayonnaise, and salad dressings; and water-in-oil (W/O), where water droplets are dispersed in oil, as in butter or some cosmetic creams. Emulsification can be achieved through mechanical agitation, high-shear mixing, high-pressure homogenization, or ultrasonic treatment. Emulsions can be sensitive to temperature, pH, and ionic strength; phase separation may occur over time.

In the food industry, products described as emulgiert rely on emulsifiers to improve texture, mouthfeel, and stability. In cosmetics and pharmaceuticals, emulsions enable controlled release and specific application properties. The term emphasizes the achieved state of the mixture, rather than the original phases. In German-language technical writing, emulgiert is a standard descriptor for substances that have been emulsified.