emulgálók

Emulsifiers are amphiphilic molecules that stabilize mixtures of immiscible liquids, most commonly oil and water, by reducing interfacial tension and forming a protective layer around dispersed droplets. In everyday life, they are indispensable in the food, pharmaceutical, cosmetic, and petrochemical industries. The core function of an emulsifier is to allow the creation of homogeneous systems such as mayonnaise, salad dressings, creams, and paints, where the components would otherwise separate.

Chemically, emulsifiers are classified into several families. Lecithins, derived from the phospholipids of egg yolk or soybeans, are among the oldest and most widely used in food and cosmetics. Sorbitan esters and polyglycerol polyricinoleate provide a high degree of stability for oil‑in‑water emulsions. Synthetic polymers such as polyoxyethylene sorbitan fatty acids, also called non‑ionic surfactants, offer tunable hydrophilic–lipophilic balance for specific applications. Fatty acid soaps and fatty acid esters of glycerol are traditional emulsifiers for energy products and lubricants. In the pharmaceutical sector, phospholipid vesicles, especially liposomes, rely on emulsifiers for the formation of stable carriers for drug delivery.

Regulatory agencies worldwide classify most edible emulsifiers as Generally Recognized as Safe (GRAS). Nonetheless, research into their biodegradability and potential impacts on gut microbiota is ongoing. Advances in green chemistry aim to replace petroleum‑derived emulsifiers with renewable bio‑based alternatives while maintaining or improving performance.