

Properties the Emulsifiers

When one emulsifier is included to a mixture of water and also oil, the emulsifier is i ordered it on the interface, anchoring that is hydrophilic component into water and also its lipophilic component into oil.
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HLB
The hydrophilicity and lipophilicity are different amongst emulsifiers, and the balance between these is referred to as HLB worth which varieties from 0 to 20. One emulsifier with high lipophilicity scores a low HLB value, while other emulsifier with high hydrophilicity scores high HLB value. The behaviors and functions come water rely on HLB.
Characteristic habits Related come Water | HLB | Ratio | Functions | |
Hydrophilic Part | Lipophilic Part | |||
Not Dispersing | 0 | 0 | 100 | |
Anti-Foaming Agent | ||||
Slightly Dispersing | 2 | 10 | 90 | |
4 | 20 | 80 | W/O Emulsification | |
6 | 30 | 70 | ||
Wetting Agent | ||||
Milky Dispersion | 8 | 40 | 60 | O/W Emulsification |
Stable Milky Dispersion | 10 | 50 | 50 | |
Transparent Dispersion | 12 | 60 | 40 | |
Cleaning Agent | ||||
Colloidal Solution | 14 | 70 | 30 | |
16 | 80 | 20 | Solubilizing Agent | |
18 | 90 | 10 | ||
20 | 100 | 0 |

When the hydrophilicity and lipophilicity room well-balanced, the emulsifier exhibits enough effects.
Type | W/O | O/W | |||||||||||||||||||
HLB | 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 0 | 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 0 | |
Monoglycerides | 3~4 | ||||||||||||||||||||
Acetylated Monoglycerides | 1 | ||||||||||||||||||||
Lactylated Monoglycerides | 3~4 | ||||||||||||||||||||
Citrated Monoglycerides | 9 | ||||||||||||||||||||
Succinylated Monoglycerides | 5~7 | ||||||||||||||||||||
DATEM | 8~10 | ||||||||||||||||||||
Polyglycerol Esters | 1~14 | ||||||||||||||||||||
Sucrose Esters | 1~16 | ||||||||||||||||||||
Sorbitan Esters | 2~9 | ||||||||||||||||||||
CSL, SSL | 7~9 | ||||||||||||||||||||
Lecithin | 3~4 |
Micelle
Because one emulsifier has actually two opposite parts; hydrophilic component and lipophilic part, its systems doesn’t revolve to a straightforward aqueous solution but a colloidal solution, whose properties greatly vary depending on its concentration. In an extremely diluted solution, there is no one-of-a-kind change, however the emulsifiers gather on the interface and also the surface tension is diminished as that concentration gets greater. As the concentration it s okay higher, a uniform mono molecular layer is made on the surface and also the surface stress and anxiety drops to the minimum. Formation of micelle is caused by assembling of overfill molecules, within which lipophilic parts face to the center, and surface stress and anxiety won"t show any type of change.



Solubilization


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In valuable use, that is crucial to pick a perfect emulsifier based upon conditions such together temperature and also food constituents. The allude is exactly how an emulsifier binds with water and also disperses in it, yet it is challenging to guess the results based on equation. In yes, really use, come predict the results based on the empirical rules and also information around emulsifier is desirable.