Introduction

Emulsifiers are substances that stabilize emulsions by holding together liquids that normally separate, like oil and water EMULSIFIERS are widely used in foods, cosmetics, and other products to improve texture, stability, and shelf life. Emulsifiers reduce the surface tension between oil and water, allowing them to mix and form a stable, uniform mixture Emulsifiers have one water-loving (hydrophilic) and one oil-loving (hydrophobic) end. When they are added to an unmixable liquid, the emulsifier molecules position themselves along the so-called interfacial layer where the oil separates from the water.