Function of Emulsifier(2)

Function of Emulsifier (2)

Basic Volume

Surface Active Agent

Properties of Emulsifier

Functions of Emulsifier

Application Volume

Kind of Emulsifiers

Emulsification

Oil and water produce emulsion by stirring, however, the emulsion starts to break down immediately after stirring is stopped. The aim of emulsification is to stabilize emulsion by preventing break down.
The break down of emulsion occurs due to creaming, aggregation and coalescence. To solve this, several measures have been taken, to decrease the size of dispersed particles, to reduce the density difference of dispersion and to protect the surface of oil droplets.

Type of emulsion There are two types of emulsion, O/W emulsion or oil droplets in water, which can be found in ice cream and or milk, and W/O emulsion or water droplets in oil, found in butter and margarine.

Recently, developments of W/O/W type emulsion or water dispersed within oil droplets of O/W type emulsion and O/W/O type, an opposite type emulsion have been progressing.

These multiple type emulsions not only make low calorie items such as cream which contain less oil, but also stabilize the emulsion by dissolving the unstable substance present in the deepest region of water droplets. Taste can also be enhanced by injecting seasonings and flavors into the water droplets.

Dispersion

Water-insoluble fine powder like cocoa is difficult to disperse as small lumps tends form on the surface interface. Powders gradually aggregate and precipitate even if dispersed by shaking. Maintaing suspension of such water insoluble fine powder is called dispersion.
When the dispersing material is liquid, we call it emulsion.

The two types emulsion; O/W type and W/O type. Cocoa drinks are produced by dispersing cocoa powder in water, and chocolate is made by dispersing it in oil.
Emulsifier adsorbed on the surface of insoluble fine powder changes the particle surface to be hydrophilic or lipophilic. The results of which produce stable water or fats and oils at the outer layer and stabilize suspension, by increasing the affinity to water or oil in the outer phase.