Properties of Emulsifiers (2)

Basic Volume

Surface Active Agent

Properties of Emulsifier

Functions of Emulsifier

Application Volume

Kind of Emulsifiers

Micelle

Because an emulsifier has opposite properties; hydrophilic and lipophilic, its solution does not become a simple aqueous solution but a colloidal solution, of which properties greatly vary depending on its concentration.
In an extremely-diluted solution, there is no special change, but the emulsifier gathers on the interface and the surface tension is reduced as an increase of its concentration.
As further increase of the concentration, a uniform mono molecular layer is made on the surface and the surface tension drops to the minimum.
A further increase of the concentration causes micelle formation, micelles formation occurs when the excess molecules, in which the lipophilic groups are positioned face to face gather and there is no change in the surface tension.

The concentration to start micelle formation is called critical micelle concentration (cmc) and the properties of the solution change greatly with a change of this concentration.

similar changes appears on the interface of oil and water , when the interfacial tension reaches the cmc point.

When the concentration exceeds cmc, spherical micelles appear at first and disperse into water.
A further increase in the concentration causes rod-shape micelles.
Finally, lamellar micelles with higher structures called liquid crystal are produced.

Solubilization

When a small amount of insoluble substance is incorporated in an emulsifier micelle, semi-transparent solution is produced. This phenomenon is called solubilization.

Solid monoglyceride has a large capacity of crystallization which affects its performance. It also makes a liquid crystal which has intermediate characteristics between solid crystal and liquid. The form varies with the kind of emulsifier, temperature and its concentration.

In practical use, it is-necessary to select a suitable emulsifier with consideration to conditions, including temperature and food constituents.
The point is how emulsifier binds with water and disperses in it, but it is difficult to predict the results based on an equation.
In actual use, to predict the results based on the empirical rule is most desirable as well as information on the emulsifier.

You may also consult with our experienced staffs.