Emulsifying agent:
To prevent breaking of emulsions, a small amount of third substance called an emulsifying agent or emulsifier is added to the emulsion during its preparation. Usually, soaps, detergents, long chain sulphonic acids, lyophilic colloids, alkyl sulphates etc. are used as emulsifying agents. They form a protective layer surrounding the disperse phase and inhibits the particles to come closer and thus reduce the tendency of particles to coagulate. As an example, milk (an emulsion of liquid fats in water) is stabilized by casein (an emulsifying agent) which is a protein containing phosphate groups.