emulsí

Emulsí is a term found in some regional or linguistic contexts to denote emulsification or an emulsion, the process and product of dispersing small droplets of one liquid within another immiscible liquid. An emulsion consists of droplets ranging from nanometers to micrometers that are stabilized by an emulsifier, which lowers interfacial tension and hinders droplet coalescence. Emulsí thus describes both the act of forming such a dispersion and the resulting heterogeneous mixture.

Common types of emulsions are oil-in-water (O/W), where oil droplets are dispersed in water, and water-in-oil (W/O), where water droplets are dispersed in oil. The stability of an emulsion depends on droplet size distribution, the nature and concentration of the emulsifier, and the properties of the continuous phase. Additional stabilizers such as polymers, proteins, or rheology modifiers can improve longevity by increasing viscosity or by creating protective interfacial layers around droplets.

Emulsí is achieved through various mechanical and physical methods, including high-shear stirring, homogenization, rotor-stator mills, microfluidization, and ultrasonic emulsification. The choice of method depends on desired droplet size, viscosity, and application. Emulsions are widely used across industries and everyday life, including foods (dressings, sauces, dairy, spreads), cosmetics and personal care products (creams, lotions), pharmaceuticals (drug delivery systems, topical formulations), and industrial products (paints, lubricants, inks).

Common stability challenges include creaming or sedimentation, coalescence, phase separation, and Ostwald ripening. These issues are mitigated by selecting appropriate emulsifiers, optimizing phase volumes, controlling droplet size, and adjusting the continuous phase viscosity. The term emulsí is closely related to the standard concepts of emulsification and emulsion found in chemistry and food science.