emulsiivse

Emulsiivse is a term used in Finnish-language science to refer to substances or properties that promote the formation and stabilization of emulsions—the dispersion of droplets of one liquid within another immiscible liquid.

Emulsification works by having emulsivse compounds orient at the oil–water interface, reducing interfacial tension and creating a protective film around droplets. This film helps to slow drainage and coalescence, contributing to the stability of the emulsion under processing and storage conditions.

Applications of emulsiivse concepts are widespread. In food technology, they are used in products such as mayonnaise, salad dressings, and dairy preparations. In cosmetics and personal care, emulsifiers enable creams and lotions that combine water- and oil-based components. In pharmaceuticals, they aid in drug suspensions and topical formulations. Industrially, emulsions are employed in paints, coatings, lubricants, and related products.

Emulsiivse can involve natural emulsifiers (for example, lecithin from egg yolk, casein from milk, gum arabic) as well as synthetic emulsifiers (such as sorbitan esters like Span and Tween, polysorbates). Polymeric stabilizers may also act to stabilize emulsions or to modify rheology, complementing or substituting traditional emulsifiers.

Stability and performance of emulsions depend on the choice and concentration of emulsifier, processing conditions, temperature, and pH. Practical assessment uses measures such as hydrophilic-lipophilic balance (HLB), droplet-size distribution, and visual or instrumental checks for creaming, coalescence, or phase separation.

See also: emulsion, emulsifier, interfacial tension.