emulsija

Emulsija is a mixture of two or more immiscible liquids, where one liquid is dispersed in the other in the form of tiny droplets. The most common examples involve oil and water, which naturally separate. For an emulsion to form and remain stable, an emulsifying agent, also known as an emulsifier, is typically required. This agent has molecules with both hydrophilic (water-attracting) and hydrophobic (oil-attracting) parts. The emulsifier positions itself at the interface between the two liquids, reducing the surface tension and preventing the droplets from coalescing.

Emulsions can be classified based on which liquid is dispersed and which is the continuous phase. An oil-in-water (O/W) emulsion has oil droplets dispersed in water, such as milk or mayonnaise. A water-in-oil (W/O) emulsion has water droplets dispersed in oil, like butter or some lotions. The stability of an emulsion can depend on several factors, including the type and concentration of the emulsifier, the size of the dispersed droplets, temperature, and the presence of other substances.

Emulsions have widespread applications in various industries. In the food industry, they are crucial for products like salad dressings, ice cream, and sauces. In the pharmaceutical industry, emulsions are used to deliver drugs and create topical creams and ointments. Cosmetics and personal care products, such as lotions and shampoos, also frequently rely on emulsion technology. In industrial processes, emulsions are found in paints, lubricants, and agricultural sprays. The ability to create stable mixtures of otherwise incompatible liquids makes emulsions a fundamental concept in chemistry and applied science.