Synthetic emulsifiers are surface-active substances produced through chemical synthesis processes that possess emulsifying functions. Their molecular structures are precisely engineered, typically containing well-defined hydrophilic and hydrophobic groups, allowing accurate control of HLB values by adjusting molecular chain lengths and functional groups. Major categories include nonionic emulsifiers like Spans and Tweens, ester-based emulsifiers such as glycerol monostearate, and anionic emulsifiers like sodium stearoyl lactylate. These emulsifiers demonstrate high efficiency, stability, and low dosage requirements, significantly reducing oil-water interfacial tension to form stable emulsion systems. They are extensively used in food processing, cosmetics, pharmaceutical preparations, and industrial products. While some traditional variants have raised safety concerns, modern synthesis technologies have developed new emulsifiers that comply with safety regulations, exhibiting remarkable advantages in emulsification efficiency and cost control.