Emulsifier

Em u ls ifier By Tey Yi Shen Article

1. When producing emulsifiers, manufacturers look for certain characteristics. 1. Ability to reduce interfacial tension, 2. Rapid absorption at the interface, 3. Proper balance of hydrophilic and hydrophobic groups to stabilize different kinds of emulsions, 4. Functions effectively at low concentrations, 5. Ability to resist chemical changes, 6. No odor or color, 7. Non-toxicity and 8. Economy.

2.. Give an example of emulsion problem and way to overcome. An example of emulsion problem is known as creaming. In this case, the emulsion eventually simply separates into two layers. This is caused by flotation or sedimentation of dispersed droplets. For this reason, many manufacturers use a combination of emulsifiers or materials that will help maintain stability. This may be accomplished by inducing a strong interfacial film around each droplet, adding electric charges to the surface of the droplets or increasing the viscosity of the continuous phase of the emulsion. One of the means by which this is accomplished is through the use of fine particulates, such as coagulated proteins or seasonings and spices. The finely ground spices that are used in so many salad dressings, dipping sauces and other products not only add flavor, but help stabilize the emulsion.