Emulsifier in the context of "Dispersion (chemistry)"

A surfactant is a chemical compound that decreases the surface tension or interfacial tension between two liquids, a liquid and a gas, or a liquid and a solid. The word surfactant is a blend of "surface-active agent", coined in 1950. As they consist of a water-repellent and a water-attracting part, they are emulsifiers, enabling water and oil to mix. They can also form foam, and facilitate the detachment of dirt.

Surfactants are among the most widespread and commercially important chemicals. Private households as well as many industries use them in large quantities as detergents and cleaning agents, but also as emulsifiers, wetting agents, foaming agents, antistatic additives, and dispersants.

Soap is a salt of a fatty acid (sometimes other carboxylic acids) used for cleaning and lubricating products as well as other applications. In a domestic setting, soaps, specifically "toilet soaps", are surfactants usually used for washing, bathing, and other types of housekeeping. In industrial settings, soaps are used as thickeners, components of some lubricants, emulsifiers, and catalysts.

Soaps are often produced by mixing fats and oils with a base. Humans have used soap for millennia; evidence exists for the production of soap-like materials in ancient Babylon around 2800 BC.

A dispersant or a dispersing agent is a substance, typically a surfactant, that is added to a suspension of solid or liquid particles in a liquid (such as a colloid or emulsion) to improve the separation of the particles and to prevent their settling or clumping.

Dispersants are widely used to stabilize various industrial and artisanal products, such as paints, ferrofluids, and salad dressings. The plasticizers or superplasticizers, used to improve the workability of pastes like concrete and clay, are typically dispersants. The concept also largely overlaps with that of detergent, used to bring oily contamination into water suspension, and of emulsifier, used to create homogeneous mixtures of immiscible liquids like water and oil. Natural suspensions like milk and latex contain substances that act as dispersants.

A diglyceride, or diacylglycerol (DAG), is a glyceride consisting of two fatty acid chains covalently bonded to a glycerol molecule through ester linkages. Two possible forms exist, 1,2-diacylglycerols and 1,3-diacylglycerols. Diglycerides are natural components of food fats, though minor in comparison to triglycerides. DAGs can act as surfactants and are commonly used as emulsifiers in processed foods. DAG-enriched oil (particularly 1,3-DAG) has been investigated extensively as a fat substitute due to its ability to suppress the accumulation of body fat; with total annual sales of approximately USD 200 million in Japan since its introduction in the late 1990s till 2009.

Food additives are substances added to food to preserve flavor or enhance taste, appearance, or other sensory qualities. Some additives, such as vinegar (pickling), salt (salting), smoke (smoking) and sugar (crystallization), have been used for centuries to preserve food. This allows for longer-lasting foods, such as bacon, sweets, and wines.

With the advent of ultra-processed foods in the late 20th century, many additives having both natural and artificial origin were introduced. Food additives also include substances that may be introduced to food indirectly (called "indirect additives") in the manufacturing process through packaging, storage or transport.

Methyl cellulose (or methylcellulose) is a compound derived from cellulose. It is sold under a variety of trade names and is used as a thickener and emulsifier in various food and cosmetic products, and also as a bulk-forming laxative. Like cellulose, it is not digestible, non-toxic, and not an allergen. In addition to culinary uses, it is used in arts and crafts such as papier-mâché and is often the main ingredient of wallpaper paste.