The process by which insoluble solids are dispersed into a solution to form a suspension with very small particles is called dispersion. The surfactant which acts to promote solid dispersion and form a stable suspension is referred to as a dispersant. In fact, it is difficult to distinguish whether a semi-solid fat is emulsified or dispersed in a solution, and whether the emulsifier and the dispersant are usually the same substance. Therefore, in the actual use process, we put the two together as an emulsifying dispersant.
The action principle of the dispersant is essentially the same as that of the emulsifier, except that the dispersed solid particles are generally less stable than the emulsified droplets.