Emulsifier

Starch complex foaming ability

Modifying ability for oils and fats

Protein modifying ability

Surface active ability

Nonionic

Anionic

Cationic

Amphoteric

Have both a polar group which is water soluble (hydrophilic parts) and non polar group which is oil soluble （lipophilic parts)

Emulsifier will arranged themselves on the interface between two immiscible liquids and reduced the surface tension.

Hydrophilic part into water and lipophilic part into oil.

Formation of steric or electrical barriers that prevent coalescence of the dispersed droplets.

Interfacial tension

Ionic interaction

Fine particles

Macromolecules

Creaming

Flocculation

Coalescence

Ostwald ripening

Micelle

HLB system

Balance between hidrophilic and lipophilic

Higher lipophilicity means lower HLB value, higher hydrophilicity have higher HLB value.

PIT system

Phase inversion temperature system relates the complex, temperature dependent phase behavior of certain emulsifier.

Temperature increase , hydrophobic force become stronger

Substance which reduce the surface tension at the interface of two immiscible phases, allowing them to mix and foem an emulsion.

Glycerine Fatty acid ester (Monoglyceride)

Acetic acid ester of monoglyceride (Acetylated monoglyceride)

Lactyated monoglyceride

Succinylated monoglyceride

DATEM

Sorbitan ester

PG ester

Sucrose ester

CSL

Lecithin

Bread

Dough conditioner-development of less tacky, more extensible dough.

Crumb softener-starch complex retard starch crystallization or retrogradation

Cakes

Stabilize the aerated structure

Promote a finer distribution of the fat droplets

Chocolate

Crystal modifier, inhibit blooming

Ice cream

Aerating agent

Foam stabilizer

Destabilising the product's emulsion

Noodles and pasta

Increase the water absorption

Provide elasticity, and a smooth uniform surface

Margarine and shortening

Promote emulsification

Crystal modification

Creaming ability

Water holding ability

Cocoa powder

provide greater water affinity and aids dispersion

Slow water absorption and reduce clumping

Degree of division of the inner phase

Quality or stability of the interfacial film

viscosity of the outer phase

Ratio and specific weight of the volumes of the two phase

Oil in water emulsion

Water in oil emulsion

A dispersed two-phase system, an intimate mixture of two liquids that are immiscible under normal conditions

One phase dispersed in the other in the form of fine droplets

Dispersed phase- dispersed droplets

Continuous phase- medium in which droplets are dispersed