Emulsifier

An emulsifier is a substance that stabilizes an emulsion by reducing the interfacial tension between two immiscible liquids, typically oil and water. In a pharmaceutical context, emulsifiers are generally classified as surfactants or excipients rather than specific therapeutic targets; they are essential for the formulation of creams, lotions, and nanoemulsions to enhance drug solubility and bioavailability. Endogenous emulsifiers, such as bile salts, play a critical biological role in the digestion and absorption of dietary fats by forming micelles. Recent research has highlighted that certain dietary emulsifiers, such as polysorbate 80 and carboxymethylcellulose, may disrupt the intestinal mucus barrier and alter the gut microbiome, potentially contributing to chronic conditions like inflammatory bowel disease and metabolic syndrome. While individual emulsifying chemicals may interact with specific biological transporters or proteins, the term 'emulsifier' refers to a functional property rather than a unique molecular target. Therefore, it is a category of substances used in drug delivery and food science rather than a canonical protein receptor or enzyme.

Other names

SurfactantSurface-active agentEmulgentEmulsifying agent

Reduction of interfacial tension between immiscible phases and formation of protective films around dispersed droplets to prevent coalescence.