Properties the Emulsifiers

An emulsifier consists of hydrophilic (water-soluble) component and lipophilic (oil-soluble) part.

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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On the user interface of water/air or oil/air, emulsifiers space arranged, reduce interfacial tension of them and also making them straightforward to be mixed. In other words, the force to separate the oil and water transforms weaker, finishing up with oil and also water quickly get emulsified.


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

no all compounds written of hydrophilic and also lipophilic have the right to be supplied as emulsifiers. If hydrophilicity in a link is greater than lipophilicity in it, the compound will certainly disperse into water, when one with better lipophilicity than hydrophilicity will certainly disperse into oil.

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                                        


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.

The suggest of concentration at which micelle begin to type is called vital micelle concentration (cmc). The properties of the solution change greatly as soon as it reaches cmc.

Similar alters happen ~ above the interface of oil and also water when their interfacial stress and anxiety reaches cmc.

When the concentration above cmc, spherical micelles appear and also disperse into water. With enhancing of concentration rod-shape micelle will be formed. Finally, lamellar micelles with greater structures called liquid crystal space produced.


When a tiny amount the insoluble problem is incorporated in one emulsifier micelle, semi-transparent systems is produced. This phenomenon is referred to as solubilization.

Solid monoglyceride has a big capacity of crystallization i beg your pardon affects its performance. It also makes a liquid decision which has intermediate characteristics between solid crystal and liquid. The form varies with the type of emulsifier, temperature and its concentration.

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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.