User:Emi240/sandbox

Emulsifiers are a type of chemical stabilizer that stabilize emulsions which are the mixture of two liquids that do not mix well together. The most common of these mixtures is that of water and an organic liquid that has limited solubility in water; the types of which are that of oil in water and water in oil. The role of an emulsifier is to bring these two liquids together. The emulsifier has two sides in which one is hydrophilic (likes water) and the other is lipophilic(likes oil). When an emulsifier is added to a water and oil mixture, it attaches to both the oil and water and brings the two together. This stops the droplets of oil from clumping together separately from the droplets of water and allows them to be dispersed throughout the substance,therefore making the substance stable.  (The sentences in this section are unclear) 

For the process of emulsification to occur, most emulsions require the addition of mechanical energy in the form of stirring or vibrating.  (this sentences needs a citation) However, in rare cases, it  ('it' is undefined)  can happen spontaneously after adding the emulsifier. It is also found that the more concentration there is of an emulsifier, the higher the interfacial area(the dispersion of oil or water throughout the substance) will be in the emulsion and the viscosity of an emulsion will increase as more of an emulsifier is added. The use of an emulsifier can be shown in many foods such as butter, ice cream, and peanut butter which contain water and oil that would otherwise separate. Cosmetics, pharmaceuticals, and pesticides also contain emulsifiers.