emulsio

Emulsio is a term associated with emulsification and emulsions. The word derives from Latin emulsio, the act of emulsifying. In English, emulsio is less common as a standalone word and is more often encountered as a root in terminology or in branding contexts.

In science, emulsio refers to the process of creating stable mixtures of immiscible liquids, typically oil and water, using emulsifiers. Emulsions are categorized by the continuous phase: oil-in-water (O/W) or water-in-oil (W/O). Stabilization relies on interfacial agents such as surfactants, proteins, or solid particles (as in Pickering emulsions). Mechanisms include lowering interfacial tension and forming a protective interfacial film to prevent coalescence.

Applications of emulsio occur across several industries. In food, emulsio underlies products like salad dressings, sauces, and dairy emulsions. In cosmetics and personal care, it supports creams and lotions that blend oil and water phases. In pharmaceuticals, emulsions enable topical and certain systemic drug formulations. In paints and coatings, emulsification helps disperse pigments and resins to achieve uniform textures and finishes.

Limitations and processing considerations include the thermodynamic instability of many emulsions, which may require stabilizers or controlled processing (shear, temperature) to extend shelf life. Common failure modes include creaming, coalescence, and Ostwald ripening.

See also: Emulsification, Emulsion, Emulsifier, Pickering emulsion.