The term “유화제” in Korean translates to “emulsifier” in English. Emulsifiers play a crucial role in food and cosmetic industries by stabilizing emulsions, ensuring the smooth blending of oil and water-based ingredients. These additives reduce surface tension between immiscible substances, facilitating a homogenous mixture. Emulsifiers extend product shelf life, improve texture, and enhance mouthfeel. Common emulsifiers include lecithin, mono- and diglycerides, and polysorbates. Understanding the function of emulsifiers is essential for formulators to create quality products that meet consumer expectations for stability and sensory experience. Emulsifiers are versatile ingredients that contribute to the overall quality and consumer appeal of a wide range of products.