vatteninöljyemulsio
Vatteninöljyemulsio, often translated as oil-in-water emulsion, is a type of mixture where oil droplets are dispersed throughout a continuous water phase. This is in contrast to a water-in-oil emulsion, where water droplets are suspended in oil. The stability of such emulsions is often enhanced by the presence of emulsifying agents, also known as surfactants. These molecules have both hydrophilic (water-attracting) and lipophilic (oil-attracting) parts, allowing them to bridge the interface between the oil and water phases and reduce the surface tension between them.
Vatteninöljyemulsio finds numerous applications in various industries. In the food industry, milk and mayonnaise are common