Function of Emulsifier(3)

Function of Emulsifier (3)

Basic Volume

Surface Active Agent

Properties of Emulsifier

Functions of Emulsifier

Application Volume

Kind of Emulsifiers

Foaming

Foaming ability is one of the major characteristics of emulsifiers. When a solution containing an emulsifier is stirred, the emulsifier is adsorbed on the surface of the produced foam to make a mono-molecular layer and the foam outside of the solution makes a bimolecular layer of the emulsifier.

The film surrounding a soap bubble is about 100 times thicker than a bimolecular layer, but a bubble breaks as soon as the migration of the liquid trapped between bimolecular films occurs

Foaming ability and stability, are important factors in the effects of an emulsifier.
The foaming effects are utilized for the production of such items as cream. The addition of an emulsifier enables forming ability and stabilization action. Thus, smooth texture can be obtained as well as expanded volume.
Typical cases of use are cakes, ice cream, moose, whipped topping, etc.

Defoaming

Emulsifier also has form extinguishers, one is called anti-foaming and the other de-foaming. During food production, foaming may occur in the presence of protein, starch, etc. and an emulsifier with foam extinguishing action is used.
Foam extinguish have the following properties;

• water insoluble
• floatable on the surface because of its small specific gravity
• small surface tension and easy spreading on liquid surface

These properties easy lower the surface tension and so, the foam becomes thinner.
As these agents spread easily on the liquid surface, all foam can be diminished. These are used in the productions of tofu, jam, and sugar as well as in the fermentation industry.