What are common additives used in emulsions to prevent separation?

Emulsifiers are indeed the correct answer when considering common additives used in emulsions to prevent separation. Emulsifiers play a crucial role in stabilizing emulsions by reducing the surface tension between the two immiscible phases, such as oil and water. They consist of molecules that have both hydrophilic (water-attracting) and hydrophobic (water-repelling) properties. This dual affinity allows them to interact with both phases, helping to keep the droplets of one phase dispersed within the other, thus preventing the two from separating over time.

In the context of emulsion-based products – like salad dressings, creams, and lotions – the stability afforded by emulsifiers is vital for maintaining a consistent appearance and texture, and for ensuring that the product performs as intended when used.

While preservatives contribute to the overall shelf life of a product by preventing microbial growth, and antioxidants help to slow down oxidation processes that can degrade ingredients, neither addresses the specific issue of phase separation in emulsions like emulsifiers do. Thickeners, on the other hand, can improve the viscosity of an emulsion and may offer some stabilization, but their primary function is not to prevent separation directly. Instead, it is the emulsifiers that are specifically designed and utilized