emulsifikatory

Emulsifikatory, or emulsifiers, are substances that enable the formation and stabilization of emulsions—mixtures of immiscible liquids such as oil and water. They work by reducing the interfacial tension between the phases and by forming a protective film around dispersed droplets, which helps prevent droplets from coalescing and separating.

Emulsifiers can be classified by their molecular nature into several categories. Surfactants are small molecules with hydrophilic and lipophilic parts, such as lecithin or polysorbates, that accumulate at the oil–water interface. Proteins, such as dairy or egg proteins, can adsorb at interfaces and create viscoelastic films that stabilize droplets. Particulate emulsifiers, used in Pickering emulsions, consist of solid particles that jam at the interface and hinder coalescence. The mechanism chosen depends on the desired type of emulsion, stability, and application.

Common applications span multiple industries. In food, emulsifiers improve texture, mouthfeel, and shelf life in products like baked goods, dairy, and dressings. In cosmetics and personal care, they create stable creams and lotions. In pharmaceuticals, they enable the formulation of topical and injectable emulsions. Emulsifiers are also used in paints and coatings to stabilize pigment dispersions and improve compatibility of ingredients.

Regulatory and safety aspects vary by jurisdiction. Many emulsifiers are approved for specific uses and carry designation codes (for example, lecithin as E322 or mono- and diglycerides as E471 in the European system). While most food-grade emulsifiers are considered safe within approved limits, research continues into their broader health effects and potential impacts on gut microbiota or metabolism.