öljyvedessäemulsioita
Öljyvedessäemulsiot, commonly known as oil-in-water emulsions, are heterogeneous mixtures where fine droplets of oil are dispersed in a continuous water phase. These emulsions are characterized by their milky or cloudy appearance due to the scattering of light by the dispersed oil droplets. Their stability is often maintained by the presence of emulsifying agents, also called emulsifiers, which are typically amphiphilic molecules that possess both hydrophilic (water-attracting) and lipophilic (oil-attracting) properties. These agents orient themselves at the oil-water interface, reducing interfacial tension and preventing the coalescence of oil droplets.
The formation of oil-in-water emulsions requires energy input to break down the oil into smaller droplets and
Öljyvedessäemulsioita find widespread applications across various industries. In the food industry, they are essential components of