Emulsifier

An emulsifier is a substance that stabilizes a mixture of two or more immiscible liquids, such as oil and water, by reducing the surface tension at the interface between them. This stabilization is achieved by the emulsifier's molecules, which have both hydrophilic (water-attracting) and hydrophobic (oil-attracting) ends, allowing them to coat the droplets of one liquid and keep them evenly dispersed within the other. Emulsifiers are commonly used in the food industry to create smooth and uniform products like mayonnaise, salad dressings, ice cream, and various baked goods. They are also utilized in cosmetics, pharmaceuticals, and other industrial applications to maintain the consistency and stability of emulsions.