Emulsifier
Emulsifier
Emulsifier (/ɪˈmʌlsɪfaɪər/) is a substance that stabilizes an emulsion by increasing its kinetic stability. Emulsifiers are a type of surfactant that reduce the surface tension between two substances, allowing them to blend together more easily.
Etymology
The term "emulsifier" originates from the Latin word "emulsus", which means "to milk out". This is in reference to the process of emulsification, which involves the mixing of two substances that would not normally mix, much like oil and water.
Types of Emulsifiers
There are several types of emulsifiers used in various industries. Some of the most common include:
- Lecithin: A natural emulsifier found in egg yolks and soybeans.
- Sorbitan esters: Synthetic emulsifiers often used in food and cosmetic products.
- Polysorbates: A group of emulsifiers used in food and pharmaceutical products.
Uses
Emulsifiers are used in a wide range of industries, including food, cosmetics, and pharmaceuticals. In the food industry, they are used to improve food texture, mix ingredients, and extend shelf life. In the cosmetics industry, emulsifiers are used to mix water and oil in products like lotions and creams. In the pharmaceutical industry, they are used in drug delivery systems to improve the absorption of drugs.
Related Terms
- Emulsion: A mixture of two or more liquids that are normally immiscible.
- Surfactant: A substance that reduces the surface tension between two substances, allowing them to mix or emulsify.
- Stabilizer: A substance that maintains the uniform dispersal of substances in a food product.
External links
- Medical encyclopedia article on Emulsifier
- Wikipedia's article - Emulsifier
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