emulsify

Emulsify is a verb meaning to mix or disperse one liquid into another immiscible liquid, forming an emulsion with the help of an emulsifier or energy input. The resulting mixture consists of droplets of one phase dispersed in the other.

Mechanism: Surfactants reduce interfacial tension and form a stabilizing film around droplets; electrostatic charge or steric hindrance can provide stability, preventing coalescence.

Types: Oil-in-water emulsions have oil droplets in a continuous aqueous phase; water-in-oil emulsions have water droplets in oil. Common food examples include mayonnaise (oil-in-water) and butter (water-in-oil). Many cosmetic creams and pharmaceutical formulations rely on emulsions for texture and delivery.

Emulsifiers: Surface-active agents such as lecithin, bile salts, mono- and diglycerides, proteins, or polymers are used to facilitate emulsification. The choice depends on desired stability and application; energy input and temperature also influence the process.

Stability and methods: Emulsions may be temporary or stable; stability depends on droplet size, emulsifier type, phase ratio, and storage conditions. Emulsification is achieved by mechanical agitation, homogenization, ultrasound, or phase inversion techniques, each affecting droplet size and the longevity of the emulsion.