Emulsifier

Emulsifier is also known as “surfactant”, whose main function is to mix oil and water well. Emulsifier is selected in accordance with HLB value, which means affinity extent of emulsifier molecule with water and oil: the higher the HLB value is, the bigger the hydrophilicity is; the lower the HLB value is, the bigger the lipophilicity is. The range of HLB value is between 0 and 20. And emulsifying power is the capability to form an emulsified state of water-in-oil (W/O) or oil-in-water (O/W) between oil and water, and to maintain a stable state. Food emulsifier has not only emulsifying and dispersing functions but also preserving, anti-aging, stabilizing, crisping, and lubricious functions, etc.