Emulsions

What Are Emulsions?

An emulsion is a heterogeneous mixture formed by two immiscible liquids, that is, liquids that, in principle, cannot mix with each other. To unite them, an emulsifier or surfactant is incorporated, with the help of mechanical energy (by stirring) and/or heat.

Depending on the emulsifier’s charge, emulsions are classified as anionic, cationic, and non-ionic. Non-ionic emulsions (such as our carnauba wax emulsion) contain a non-ionic emulsifier, which is characterized by its compatibility, stability, and low toxicity potential.

Applications and Uses of Emulsions

In our daily lives, we frequently use emulsions, for example, in cooking. Butter, margarine, milk, and mayonnaise are all examples of emulsions.

But emulsions also have numerous practical applications in industry and are very interesting in areas such as food, cosmetics, agriculture, chemistry, and pharmaceuticals, among others. Emulsions are used both to enhance certain product properties and as carriers of other substances.