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Abd Karim Alias, 2013
EMULSIFIERS!
Prof. Abd Karim Alias
Universiti Sains Malaysia
Photo	
  courtesy	
  of	
  B,	
  K,	
  &	
  G	
  on	
  Flickr	
  
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.
Without emulsifier
With 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!
Immobilization of water by
hydrophilic chain at the oil-water
interface
Stabilization of emulsion via
simple steric hindrance

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Emulsifiers

  • 1. Abd Karim Alias, 2013 EMULSIFIERS! Prof. Abd Karim Alias Universiti Sains Malaysia Photo  courtesy  of  B,  K,  &  G  on  Flickr  
  • 2. 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.
  • 3. 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
  • 4. 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.
  • 5. 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. Without emulsifier With emulsifier
  • 6. Abd Karim Alias, 2013© How  does  emulsifier  work?  (-­‐-­‐-­‐cont’)   Without emulsifier With emulsifier
  • 7. Abd Karim Alias, 2013© EMULSIFIERS! Structure of emulsifier molecule
  • 8. Abd Karim Alias, 2013© EMULSIFIERS! W/O emulsion O/W emulsion
  • 9. Abd Karim Alias, 2013© EMULSIFIERS! Immobilization of water by hydrophilic chain at the oil-water interface Stabilization of emulsion via simple steric hindrance