EMULSIFIERS

1. STABILITY

1.1. weight of 2 phase

1.2. stability of interfacial film

1.3. viscosity of outer phase

1.4. degree division of inner phase

2. FUNCTIONS

2.1. emulsion stability

2.2. improved texture of fats

2.3. stabilized aerated system

3. GROUPS

3.1. hydrophilic polar head

3.2. lipophilic tails

4. TYPES

4.1. cationic

4.2. anionic

4.3. nonionic

4.4. amphoteric

5. HLB VALUES

5.1. more polar, HLB more than 10

5.2. more lipophilic, HLB 1-10

5.3. define

5.3.1. express balance size & strength of hydrophilic & lipophilic groups

6. PROPERTIES

6.1. sucrose esters

6.2. polisorbates

6.3. sorbitan esters

6.4. polysorbate 65

6.5. polysorbate 60

6.6. stearoyl lactylates

6.7. lechitin & derivatives

7. oil in water

8. water in oil

9. define

9.1. dispersed of 2 phase system between 2 mixture of liquids