The formation, stability, and performance of oil-in-water emulsions may be improved by using combinations of two or more different emulsifiers, rather than an individual type. This article provides a review of the physicochemical basis for the ability of mixed emulsifiers to enhance emulsion properties. Initially, an overview of the most important physicochemical properties of emulsifiers is given, and then the nature of emulsifier interactions in solution and at interfaces is discussed. The impact of using mixed emulsifiers on the formation and stability of emulsions is then reviewed. Finally, the impact of using mixed emulsifiers on the functional performance of emulsifiers is given, including gastrointestinal fate, oxidative stability, antimicrobial activity, and release characteristics. This information should facilitate the selection of combinations of emulsifiers that will have improved performance in emulsion-based products.

水包油乳液的形成，稳定性和性能可以通过使用两种或更多种不同乳化剂的组合而不是单独的类型来改善。本文综述了混合乳化剂增强乳化性能的理化基础。首先，给出了乳化剂最重要的理化性质的概述，然后讨论了溶液中和界面处的乳化剂相互作用的性质。然后回顾了使用混合乳化剂对乳液形成和稳定性的影响。最后，给出了使用混合乳化剂对乳化剂功能性能的影响，包括胃肠道命运，氧化稳定性，抗菌活性和释放特性。