Surface Active Agent

Basic Volume

Surface Active Agent

Properties of Emulsifier

Functions of Emulsifier

Application Volume

Kind of Emulsifiers

When a water droplet is in the air, surface tension, a force to reduce the surface area acts on the surface of the water, resulting in spherical water droplets.

When water and oil are present in a container, they do not mix together even after stirring and separate into two layers.

When two immiscible substances are in contact, the contact surface is called interface. Interfacial tension, a kind of surface tension acts on the interface so that the two substances separate from each other.
As interfacial tension increases, the force to separate two substances becomes stronger.
Surfactant weaken interfacial tension and changes the properties of an interface.
Events almost impossible under ordinary conditions are made possible by these effects.

Interface is not only present between water and oil, but also in the boundary among various immiscible substances, and as foods are generally composed of carbohydrates, protein, fats and oils, water and air, they include many interfaces.

Surfactant for food is called food emulsifier which distinguishes it from other surfactants for industrial use.