emulsifier


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emulsifier

an agent that forms or preserves an emulsion, esp any food additive, such as lecithin, that prevents separation of sauces or other processed foods

Emulsifier

 

a substance that facilitates emulsification and imparts stability to emulsions. The ability of emulsifiers to emulsify results from their capacity to accumulate on the boundary of two liquid phases, thus lowering the interphase tension, and to create a protective layer around the droplets, thus preventing coagulation and coalescence. The principal types of emulsifiers are soaps, soaplike surfactants, soluble compounds of high molecular weight, and highly dispersed solids.

A rule of thumb in the selection of emulsifiers is that soluble emulsifiers are always more soluble in the dispersion medium than in the dispersed phase and that insoluble solid emulsifiers are similarly better wetted by the dispersion medium. Therefore, sodium oleate, polyvinyl alcohol, and hydrophilic clay minerals, such as bentonites and kaolin, are suitable for producing oil-in-water emulsions, and metal soaps, carbon black, and substances containing asphalt and tar are suitable for producing water-in-oil emulsions (seeHYDROPHILIC AND HYDROPHOBIC CAPACITY). Mixtures are usually more effective emulsifiers than pure substances and are more often used as components of emulsions.

L. A. SHITS

emulsifier

[ə′məl·sə‚fī·ər]
(materials)

emulsifier

A substance which modifies the surface tension of colloidal droplets, keeping them from coalescing and keeping them suspended.
References in periodicals archive ?
The future of the bitumen emulsifier market looks promising with opportunities in the roadways, roofing, and other markets.
Confectioners and chocolate manufacturers are investing in sustainable emulsifiers, and these evolutions have rubbed off on ammonium phosphatide providers as well.
However, few researchers investigated the effects of emulsifier or 1,3-DAG supplementation on the bursa of Fabricius and immunity in avian species and the results are not univocal.
Impeccable sustainability credentials -- all of Palsgaard's palm oil-based emulsifiers are available made with RSPO-certified segregated palm oil
Thus, lactose esters esterified with decanoate were considered stable emulsifiers. LMM at a 0.5% concentration had a 7% droplet volume in the range of 0.5 mm to 5 mm on the day the emulsion was prepared and on day four, resulting in a stable emulsion.
McClements, "Physical and chemical stability of [beta]-carotene-enriched nanoemulsions: influence of pH, ionic strength, temperature, and emulsifier type," Food Chemistry, vol.
Furthermore, GMS has the lipophilicity of an emulsifier with a nonpolar group.
In general, the characteristics of emulsifiers in the bakery industry are to improve the dough strength, crumb structure, water absorption rate, brighter crumb and finer grains.
The higher viscosity of the emulsion made with sap can be attributed to better emulsification of water in alkyd compared to Additive 1.3 Poor emulsification leads to the lowest viscosity for the emulsion made without emulsifier. Emulsions prepared without emulsifier and with commercially available emulsifier show a higher extent of separation as compared to emulsions based on Sweet Sap indicating the higher efficiency of Sap as an emulsifier and, hence, better emulsion stability.
As it is known [7], oleic acid has hydrophilic-lipophilic balance of HLB = 1.0 and, unlike SMO (where HLB = 4.3), cannot function as emulsifier of reverse emulsions because of preferential dissolution in hydrocarbon phase and low interphase activity (Table 1).
A permanent emulsion can be made by adding a third substance, called an emulsifier or emulsifying agent, to the mixture.