Emulsifying agent: Definition, Classification, Types, HLB Scale
The emulsifying agent is a surface-active substance to make an emulsion, which is both fat and water-soluble. It helps the dispersed phase to uniformly be dispersed in the continuous phase.
Acacia, Tragacanth is naturally occurring while synthetic include Polysorbate 20, Polysorbate 80, Sodium lauryl sulfate(SLS), Sorbitan laurate, Sorbitan stearate
Polysorbate 20, Polysorbate 80, Sodium lauryl sulfate(SLS), Sorbitan laurate, Sorbitan stearate
We can add Natural as well as synthetic emulsifying agents can be used in the emulsion test based on which type of emulsion we are using for the test
Casein (an emulsifying agent) is a protein containing phosphate groups. The primary emulsifying agent in dairy emulsions is the proteins (i.e. caseins, in either monomeric or micellar form).
Classification of Emulsifying agent
1. Natural emulsifying agents:
- Vegetable sources- Agar, Tragacanth, Gum acacia, etc.
- Animal sources- Wool fat, Gelatin, etc.
2. Semi-synthetic emulsifying agents: Methylcellulose, Sodium CMC, etc.
3. Synthetic emulsifying agents:
- Anionic emulsifying agents: Sodium lauryl sulfate(SLS)
- Cationic emulsifying agents: Benzalkonium Chloride
- Non-ionic emulsifying agents: Glyceryl ester
- Inorganic emulsifying agents: Milk of magnesia
Biphasic Liquids: Suspension: Definition, advantages, and disadvantages, Classifications, Preparation of suspensions, Flocculated and Deflocculated suspension Emulsions: Definition, Advantages & Disadvantages, Classification, Emulsifying agent, Test for the identification of the type of Emulsion, Methods of preparation, Stability of emulsion
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