emulsifs
Emulsifiers are substances that stabilize mixtures of two or more immiscible liquids, such as oil and water, by reducing surface tension and preventing separation. They play a critical role in food, pharmaceutical, cosmetic, and industrial applications by ensuring homogeneous blends that remain stable over time. Chemically, emulsifiers are typically amphiphilic molecules, meaning they contain both hydrophilic (water-attracting) and lipophilic (fat-attracting) regions. This dual nature allows them to position themselves at the interface between oil and water phases, forming a protective layer that prevents coalescence of droplets.
In the food industry, emulsifiers are widely used to improve texture, mouthfeel, and shelf life of products.
The selection of an emulsifier depends on factors like the specific liquids being combined, desired stability,