Emulsifier

Sunday, September 1, 2019
EMULSIFIER │ Understanding the fact
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DR. MD. AMINUL ISLAM │ DVM, MS

EMULSIFIER │ mixture
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Mixture consists of two or more different substances which are physically combined.
3 main types:
Solution Colloid/Emulsion Suspension
Homogenous
Microscopically dispersed
insoluble particles is suspended
throughout another substance
Solid particles sufficiently
large for sedimentation
Sugar+Water Oil+Water(Milk) Chalk Powder +Water

EMULSIFIER │ emulsion
S-3
Emulsions are biphasic liquid systems consisting of two immiscible liquid phases. Dispersion of
insoluble droplet (Oil) into the medium (Water) occurred in such a way where there is no
suspension.
2 types of emulsion are
Oil-in-water emulsions (O/W) Water-in-oil emulsions (W/O)
Emulsifiers that are more soluble in water
generally form oil-in-water emulsions
Emulsifiers that are more soluble in oil will
form water-in-oil emulsions
Oil phase is dispersed in an continuous
aqueous phase
Aqueous phase is the dispersed phase and
the oil phase is the continuous phase
Oil (Inner) + Water (continuous) Oil (continuous) + Water (inner)

EMULSIFIER │ emulsifier
S-4
An emulsifier (emulgent) is a substance that stabilizes an emulsion (Dispersion of insoluble
droplet into the medium) by increasing its kinetic stability.
Emulsifier have 2 parts [Because of this, emulsifiers tend to have more or less solubility either in
water or in oil]
• Polar or hydrophilic (i.e. water-soluble) part
• Non-polar (i.e. hydrophobic or lipophilic) part
Whether an emulsion of oil and water turns into a “water-in-oil” emulsion or an “oil-in-water”
emulsion depends on
• Volume fraction of both phases
• Type of emulsifier used to emulsify them.
W/O converted to O/W by change of volume fractions of phages.

Sunday, September 1,
EMULSIFIER │ emulsifier
S-5
Emulsifier acts by following ways:
• Surface tension theory –emulsification takes place by the reduction of interfacial tension
between two phases.
• Repulsion theory –the emulsifying agent creates a film over one phase that forms globules,
which repel each other. This repulsive force causes them to remain suspended in the dispersion
medium.
• Viscosity modification –increase the viscosity of the medium, which helps to create and maintain
the suspension of globules of the dispersed phase.
Sometimes the inner phase itself can act as an emulsifier, and the result is a nanoemulsion, where
the inner state disperses into "nano-size" droplets within the outer phase. This happen in W/O
emulsion.

EMULSIFIER │ Fat digestion
S-6
Fat
Highest energy density
Carrier of fat soluble nutrients (Vitamins, pigments, …)
Structural element of cells
Ingredient under cost pressure
Limited digestive capacity in young stages (bile deficiency)
FAT IS NOT WATER SOLUBLE but FAT DIGESTION TAKES
PLACE IN AN AQUEOUS ENVIRONMENT
Fat Digestion – complex process
1) Emulsification of agglomerates of triglycerides
2) Enzymatic breakdown of triglycerides (lipase)
3) Formation of micelles
4) Absorption of micelles by the enterocytes

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1st Step: Emulsification
Emulsifiers are required to break down the fat droplets into smaller particle so that lipase can
act on triglycerides easily and efficiently.

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2nd Step: Enzyme induce break down
Lipase activated by collipase

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3rd Step: Micelle Formation
Micelles form when the polar head and the non-polar tails arrange in a special way

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The CMC is the concentration above
surfactant when micelles will form
spontaneously. The higher the concentration,
the more micelles there are.
Micelle formation also depends on the Krafft
temperature(Critical Temperature for micelle
formatio).
Micelles formation: Concentration of surfactant > CMC.

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4th Step: Absorption
Micelles are constantly breaking down (FA detached from glycerol)
and re-forming.
Nonpolar nature of monoglycerides and fatty acids>>>
• can just diffuse across the plasma membrane of the enterocyte.
Inside the enterocyte: monoglycerides and fatty acids >>>
• re-synthesized into TAG in endoplasmic reticulum.
• The TAG is packaged, along with cholesterol and fat soluble
vitamins, into chylomicrons.
They enter lacteals, lymphatic capillaries that poke up into the
center of each villus. Chylomicrons then flow into the circulation
via lymphatic vessels, which drain into the general circulation at
the large veins in the chest.
Chylomicrons deliver absorbed TAG to the body's cells.
[In poultry there is no lacteal cell, so fatty acid is absorbed
directly by enterocyte without forming chylomicron.]

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Lipid droplet
5000 Ao
Micelle
30-200 Ao
Triglyceride
Monoglyceride
Bile salt
Free fatty acid
Hidrolysis
Absorption
of the micelle

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amount of fat consumed ( fat =  digestion)
age (early stages often deficient in fat digestion
capacity)
chain length of FA’s (> 18C =  digestibility)
degree of saturation of FA ( sat =  digestibility)
Quality of the lipids
optimal dietary calcium = optimal FA absorption (high
Ca =  absorption)
Factors affecting lipid digestion

FAT DIGESTION │ at a glance
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EMULSIFIER│ HLB value
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It is the relative efficiency of the hydrophilic portion of the surfactant molecule to its
lipophilic portion of the same molecule. The higher surfactant HLB value, the more
hydrophilic it is & the lower surfactant HLB value, the more lipophilic it is.
9-12
is best for intestinal fat
emulsification

EMULSIFIER │ Bile acids
S-16
• Crucial role in fat digestion of vertebrates
• Common steroid structure with species specific variations
• Liver : production of the ‘primary’ bile acids from cholesterol
• Complex bio-synthesis (16 enzymes; up to 17 reactions)

THANKS│don’t forget to leave your comment
S-17
EMULSIFIER│Thanks

Emulsifier

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