Tag: Interfacial tension

Emulsions, such as milk, mayonnaise, and salad dressings, are thermodynamically unstable systems of two immiscible liquids, typically oil and water. A protein's role in emulsification is to create stability within this system, preventing the separation of the oil and water phases over time.

Emulsions are thermodynamically unstable systems, meaning their components naturally try to separate over time. Understanding what are the factors of emulsification is critical for creating stable mixtures of immiscible liquids, which is essential across industries from food to cosmetics. These factors determine how effectively and durably two incompatible liquids, like oil and water, can be blended into a single phase.