Emulsifiers Should Meet the Following Conditions

Emulsifiers are a class of substances that enable the formation of a stable emulsion from two or more immiscible components. They refer to substances that can improve the surface tension between various constituents of an emulsion, forming a uniform dispersion or emulsion. Food emulsifiers are one of the 22 types of food additives specified in GB 2760—2014 "Food Additives Use Standard." Food emulsifiers are the most widely used additives in the food industry, holding a significant position in food production and processing. Virtually all food production and processing involves emulsifiers or emulsification.

Emulsifiers Should Meet the Following Criteria

1. Strong emulsifying capability, forming a robust emulsion film around the droplets.

2. Possesses a certain degree of physiological adaptability; should not cause acute or chronic toxic side effects to the body; exhibits no local irritability.

3. Impacted minimally by various factors.

4. High stability.

Which are the four types of emulsifiers?

Surfactant:

O/W type: HLB 8-16; W/O type: HLB 3-6 (Note: The HLB value for W/O is inconsistent before and after.)

(1) Anionic: Sodium dodecyl sulfate (SDS), stearates, oleates, etc.

(2) Non-ionic: Span (sorbitan fatty acid esters), Tween (polysorbate), Sucrose Stearate, Benzyl Ether, Myristyl Ether, etc.

2. Natural Emulsifiers - O/W:蛋黄, Arabic gum, Acacia gum, Gelatin.

3. Solid Particle Emulsifier

(1) O/W Type: Magnesium Hydroxide, Aluminum Hydroxide, Silicon Dioxide.

(2) W/O Type: Calcium Hydroxide, Zinc Hydroxide, Magnesium Stearate.

4. Auxiliary Emulsifying Agent:

(1) Increase aqueous viscosity: MC, Acacia gum.

(2) Increased oil phase viscosity: Cetyl alcohol, Stearic acid.