emulsifikaation
Emulsification is the process of combining two immiscible liquids, such as oil and water, to form an emulsion in which droplets of one phase are dispersed within the other. Because oil and water do not mix spontaneously, energy is usually applied and an emulsifying agent is often used to stabilize the mixture. Emulsifiers reduce interfacial tension and create a protective layer around dispersed droplets, increasing kinetic stability even though the system remains thermodynamically unstable.
Common emulsification methods include mechanical agitation, high-shear mixers, homogenizers, and ultrasonic emulsification. Phase inversion techniques and
Emulsifiers used in foods and cosmetics include surfactants such as lecithin, monoglycerides, and polysorbates, as well
Stability depends on droplet size, interfacial tension, emulsifier type, and storage conditions. Emulsions may separate over