cht+emulsifier

=I read the article "emulsifier application". Thare are some Q&A here. Have a look please.= = = =1. Lecithin is derived from?= = Soybean oil. = =2. What is HLB?= = An often-cited way to classify emulsifiers is by their hydrophilic/lipophilic balance, or HLB. Ranging from zero to 20, this scale indicates an emulsifier's relative overall attraction to either oil or water. A low HLB indicates a strongly lipophilic emulsifier, while a high HLB indicates one that is strongly hydrophilic. = =3. What is the function of HLB?= = It can be very important in applications that require basic emulsification, such as salad dressings. It also is useful as a general indicator of the emulsifier's solubility. = =4. Emulsions can be classified by?= = = =5. Emulsifier can create emulsion. Is this statement true?= = False. Emulsifiers help maintain emulsions and lock the emulsion that's been created. =
 * = HLB =
 * = Ionic charge =
 * = Crystal stability =