emulsoren

Emulsoren, or emulsifiers, are substances that stabilize emulsions by reducing the interfacial tension between two immiscible liquids, typically oil and water. Emulsions are mixtures in which droplets of one liquid are dispersed in another; without emulsifiers they tend to coalesce and separate. Emulsoren work by adsorbing at the oil–water interface, forming a protective film that prevents droplets from merging. They can also modify the rheology of the continuous phase to slow droplet movement and creaming.

Emulsoren fall into several categories. Surface-active compounds (surfactants) such as lecithin, mono- and diglycerides, and polysorbates; proteins such as dairy and egg proteins; natural polymers like gums; and solid particles used in Pickering emulsions. They can be ionic or nonionic and may operate through different mechanisms, including reduction of interfacial tension, steric hindrance, electrostatic repulsion, or particle films. In some systems, blends of emulsifiers are used to broaden stability.

Common applications include food, cosmetics, pharmaceuticals, and industrial products. In food, emulsoren stabilize dressings, mayonnaise, spreads, and chocolate. In cosmetics, they maintain creamy textures in lotions and creams. In pharmaceuticals, emulsions can improve drug delivery and solubility. Industrial applications include paints, lubricants, and cleaning products. Pickering emulsions, stabilized by solid particles, are increasingly explored for specialized formulations.

Selection and safety considerations include the hydrophilic-lipophilic balance (HLB) concept to match emulsifier to oil-in-water or water-in-oil systems. Emulsions may destabilize through coalescence, creaming, phase inversion, or Ostwald ripening, necessitating formulation adjustments. Regulatory status varies by use and region; many food emulsifiers have GRAS (generally recognized as safe) status, while cosmetics and pharmaceuticals follow specific safety assessments.