emulsified

Emulsified refers to a system in which droplets of one liquid are dispersed within another immiscible liquid. In an emulsion, the dispersed phase forms small droplets that remain suspended in the continuous phase. Emulsified products are encountered across food science, cosmetics, pharmaceuticals, and materials science, where control of droplet size and stability is important.

Stability in emulsions is achieved with emulsifiers, such as surfactants, proteins, phospholipids, or solid particles, that adsorb at the interface between the two liquids and reduce interfacial tension. The emulsifier creates a protective layer around droplets, hindering coalescence and helping to keep droplets from separating. Some systems, known as Pickering emulsions, rely on solid particles rather than molecular surfactants for stabilization.

There are two principal types of emulsions: 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 type formed depends on the relative affinity of the emulsifier to the phases, droplet size, and processing conditions. Emulsions can be produced by high-shear mixing, homogenization, ultrasonic treatment, or high-pressure devices, and they may be temporary or more permanently stabilized depending on formulation.

Common applications include food products such as mayonnaise and other dressings, where emulsifiers like lecithin from egg yolk aid dispersion and texture. In cosmetics, oil-in-water and water-in-oil emulsions form creams and lotions with specific feels and delivery properties. In pharmaceuticals and industry, emulsions enable delivery of hydrophobic drugs, paint formulations, polymer latexes, and various coatings. Stability concerns include creaming, sedimentation, flocculation, coalescence, and Ostwald ripening, which are managed through formulation and processing controls.