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Emulsifier Definition

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Emulsifier Definition

An emulsifier is a surface-active agent that facilitates the mixing of two or more liquid substances that would separate into its component parts under normal conditions. Soap, for example, can act as an emulsifier.

  1. The Two Ends

    • An emulsifier is a substance that has two ends--one oil-attracting end (hydrophobic) and one water-attracting (hydrophilic) end.

    Mixing Oil and Water

    • An emulsifier makes it possible for oil and water to stay mixed together. When mixed in a container with both water and oil, the emulsifier binds the oil to one of its ends and the water to the opposite end.

    Effects

    • Once the emulsifier binds to both the water and oil, it then makes it easier to mix in other ingredients, both in food-based preparations, such as proteins, and non-food chemical formulas, such as chemical additives.

    Chemical Emulsifiers

    • Emulsifiers are used for non-food purposes as well. Once solvents dissolve oil-based chemical products, emulsifiers are then used to make these dissolved chemicals mix in an aqueous solution.

    Types

    • Several types of emulsifiers include lecithin, agar, locust bean gum, carrageenan and gum arabic, all of which are commonly processed food ingredients. Chemical emulsifiers are complex, synthetic liquids formulated for their specific functions.

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  • Photo Credit Gerard Cohen/commons.wikimedia.org

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