emulsiopohjia

Emulsiopohja (plural: emulsiopohjia) refers to a formulation that serves as the base for an emulsion, combining immiscible liquids such as oil and water in a stable product. Emulsiopohjat are used as starting points for various applications, notably in cosmetics, but also in some food and pharmaceutical products. They provide the continuous phase, texture, and a framework for incorporating active ingredients or additives.

Emulsiopohjat can be broadly categorized by the type of emulsion they form. Oil-in-water bases contain oil droplets dispersed in a water-rich continuous phase and tend to be lighter and more suitable for lotions and creams. Water-in-oil bases have water droplets dispersed in an oil-rich continuous phase and are typically heavier and more occlusive, offering longer-lasting protection in ointments. The choice of base influences feel, absorption, and stability of the final product.

Common components include an emulsifier system (surfactants and sometimes co-emulsifiers) to reduce interfacial tension, oils or fats to form the oil phase, water as the dispersed or continuous phase, and thickeners or stabilizers to control viscosity. It is common to add humectants, preservatives, and fragrances, depending on the intended use and regulatory requirements.

Stability of emulsiopohjat depends on selecting compatible components, controlling temperature during mixing, and achieving an appropriate droplet size distribution. Problems such as phase separation, creaming, coalescence, or crystallization can arise if formulation or process conditions are unsuitable.

Regulatory and safety considerations include compliance with cosmetic, food, or pharmaceutical standards, proper labeling, and assessment of potential allergens or irritants in the base.