Emulsifiers are generally used in the chemical industry, for instance in the food industry to make sauces or condiments, and in the pharmaceutical industry to produce ointments, creams, etc. Some examples of emulsions are milk, butter, margarine, cream, etc.
Emulsifiers are divided into:
1. Ionic, which in turn are divided into anionic and cationic.
Non-ionic emulsifiers (of different chemical characteristics) are used in food and pharmaceutical products.
Nutritional emulsifiers are used in feed for young animals to improve the assimilation of lipids and to improve the digestibility of saturated fats. It is always necessary to test which is the most appropriate emulsifier, or a combination of them, in every concrete case.