emulsionadas
Emulsionadas refers to substances that have undergone emulsification, resulting in emulsions, which are mixtures where droplets of one liquid are dispersed in another immiscible liquid. The dispersed phase is typically oil droplets in water (oil-in-water, O/W) or water droplets in oil (water-in-oil, W/O). More complex forms, such as multiple emulsions, also exist.
Emulsions are generally unstable and tend to separate over time. They are stabilized by emulsifiers, which
Preparation involves applying energy to break the dispersed phase into small droplets, using mixers, homogenizers, or
Applications cover food, cosmetics, pharmaceuticals, paints, and agrochemicals. In food, examples include mayonnaise and salad dressings;
In Spanish and Portuguese contexts, emulsionadas describe products or ingredients in the emulsion form. See also