What is an emulsifier?

The emulsifier is a substance that helps in formation and promotes the stability of emulsion. This substance can be supplied in a number of different forms and from different sources, although it usually consists of a molecule with two different ends. One end link with water called the hydrophilic end, and the other bond with oil or similar substance called the hydrophobic end. The emulsifier, which is added to the chemical combination of oily and water, will work to create a protective barrier around oily molecules that supports and stabilizes emulsion. This type of substance is used in the formation of emulsion, especially in the help that the emulsion remains stable for a longer period of time. Emulsion is a mixture of two substances, often liquids that are not naturally able to combine successfully. An example is when water and oil are combined, resulting in oil gloves from the water itself.

adding an emulsifier to this type of compound helpá stabilize the emulsion. Many emulsions can be carried out by applying kinetic energy, such as shaking vinaigrette, but in a relatively short period of the emulsion can disassemble and return to separate chemicals. When an emulsifier is added to the emulsion, it helps to increase the stability of emulsion and stimulates chemicals to stay together. This is often performed by an emulsifier that coat the chemical molecules that has been added to the mixture, such as oil added to the water, preventing the chemical from grouping and separating from the mixture.

The emulsifier is often used in the production of medical treatments such as creams, balms and ointments. These medicines usually consist of a carrier such as water to which chemicals with medicinal properties are added. This emulsion is stabilized by adding the emulsifier to prevent separation, and allows cream or ointment to remain usable months or years after creation. Emulsion is also commonly produced in food preparation such as Vinaigrette and Mayonnaise bandages asEven in cosmetic needs such as face creams. Common emulsifiers include soy and egg lecithin, as well as honey, mustard and various proteins.