OLIS AND FATS SECTOR

Emulsifiers are chemical compounds that allow the formation of stable emulsions over time. That is, their function is to create stable micelles that form in a mixture of two phases: aqueous and oil. Emulsifying particles accumulate at the interface of these phases to create spherical structures. Outside these, there are hydrophilic heads, i.e. with affinity for the aqueous phase; on the other side there are lipophilic tails or carbon chains with affinity for the oil phase.