EMULSIFIERS!

Photo  courtesy  of  B,  K,  &  G  on  Flickr  

Prof. Abd Karim Alias

Universiti Sains Malaysia

Abd Karim Alias, 2013

 EMULSIFIERS!

}  Emulsifiers are substances which

reduce the surface tension at the
interface of two normally
immiscible phases, allowing them
to mix and form an emulsion.
}  Emulsifiers belong to the general
class of compounds called surface-
active agents or surfactants.

Abd Karim Alias, 2013©

 EMULSIFIERS!
Functions of Emulsifiers
} To promote emulsion stability, stabilize
aerated systems, and control
agglomeration of fat globules;
} To modify texture, shelf life, and
rheological properties by complexing with
starch and protein components;
} To improve the texture of fat-based foods
by controlling the polymorphism of fats

Abd Karim Alias, 2013©

 EMULSIFIERS!
How does emulsifier work?
}  Emulsifiers reduce surface tension between the
two immiscible phases due to their molecular
structure. They have both a polar group with an
affinity for water (hydrophilic), and a nonpolar
group with an affinity for oil (lipohilic).
Ì  Lipophilic tails are composed of C16
(palmitic) or longer fatty acids.
Ì  Polar head groups may consists of anionic,
cationic, amphoteric, or nonionic functional
groups.
Abd Karim Alias, 2013©
How  does  emulsifier  work?  (-­‐-­‐-­‐cont’)  

}  The presence of both regions on the

emulsifier molecule allows them to
orient themselves at the phase
interface & lower the interfacial energy
that leads to instability.
}  Emulsifiers stabilize emulsions by
means of monomolecular interfacial
films & also by formation of steric
and/or electrical barriers that prevent
coalescence of the dispersed droplets.

With emulsifier

Without emulsifier

Abd Karim Alias, 2013©

 How  does  emulsifier  work?  (-­‐-­‐-­‐cont’)  

Without emulsifier

With emulsifier

Abd Karim Alias, 2013©

 EMULSIFIERS!

Structure of emulsifier molecule

Abd Karim Alias, 2013©
 EMULSIFIERS!

W/O emulsion O/W emulsion

Abd Karim Alias, 2013©

 EMULSIFIERS!

Stabilization of emulsion via

simple steric hindrance

Immobilization of water by
hydrophilic chain at the oil-water
interface

Abd Karim Alias, 2013©