Polymeric emulsifiers provide exceptional stability to oil-in-water, water-in-oil or multiple emulsions by their steric stabilization.
Pemulens as polymeric emulsifiers are able to stabilize o/w type emulsions because their short lipophilic part integrates into the oil droplets while their long hydrophilic part forms
a micro gel around the droplet. In our present study the microstructure and integration of the polymeric emulsifier at the
water-oil interface was investigated with thermogravimetric and microscopical methods. It was established that depending on
the amount of both of the polymeric emulsifier and added coemulsifier the microstructure of the system changes.