Before we can select our emulsifiers that we will need, we must know the required hlb of our oil phase. The hlb number is a semiempirical scale for selecting surfactants griffin, 1949. Hlb is an index of the predicted preference of an emulsifier for oil or waterthe higher the hlb, the more hydrophilic the molecule. The hydrophiliclipophilic balance of a surfactant is a measure of the degree to which it is hydrophilic or lipophilic, determined by calculating values for the different regions of the molecule, as described by griffin in 1949 and 1954. All four emulsifiers increased fat and energy digestibility and this resulted in a.
The solubility of an emulsifier is related to its hlb value, such that its dispersibility in water, increases as the hlb value increases. Water polar head nonpolar tail definitions an emulsifier is a molecule with ambiphilic properties. These variables were compared at emulsifier hlb values of 9. Emulsifiers water in oil low hlb oil in water high hlb 2. Emulsifiers with hlb numbers in the 36 range are best for wo emulsions, whereas emulsifiers with hlb numbers in. Chemical structures of different food grade emulsifiers. Emulsifiers with hlb values between 36 stabilize wo emulsions, while. The lower surface tension allows the two liquids to share a larger contact surface. In waterinoil or oilinwater systems they help creating and stabilising emulsions, in more dense food systems they will facilitate a good fat distribution.
In the first experiment four different emulsifiers all nutritional emulsifiers, all with relatively high hlb values were added to the diet. On ncreasng the concentraton of surfactants in table 4, the time of separation also increased. Hlb is only an indication of how an emulsifier will behavenot how efficient it is. The hlb scale ranges from 0 to 20, with 10 corresponding to an emulsifier that is equally attracted to water and oil. The food processing industry has many more emulsifiers to pick from literally. Sucrose esters and sucrose esterglyceride blends as. Multiple double bonds would produce an oxidized rancid offflavor. This means that an emulsifier, or blend of emulsifiers, having an hlb of 10 will make a more stable fluid o w paraffin emulsion than emulsifiers of any other hlb value. A free powerpoint ppt presentation displayed as a flash slide show on id. Based on the generated data we can conclude that depending on the fatty acid structure and surfactant type, emulsifiers can be synthesized with hlb values over a relatively wide range. Chapter 2 synthesis and commercial preparation of food. Stability of virgin coconut oil emulsion with mixed emulsifiers tween 80 and span 80 lastri wiyani1. For instance, in table 2a, you will see that the required hlb for a fluid ow, emulsion of paraffin is 10. Hlb the easiest way to create an emulsion by kelly dobos as a cosmetic chemist you will undoubtedly be asked to make products that require you to combine materials that arent easily compatible.
The hlb system hlb values of blended components the hlb value of an emulsifier blend is the weighted average of the hlbs of the blended emulsifiers e. Intermediate species have intermediate hlb values, and any desired value may be obtained by appropriate blending, as described below. Introduction to emulsion technology, emulsifiers and stability. Detergents interaction of surface active agents with food components 1. Hlb is most useful for predicting a solvents solubility in water, and ohlb is most useful for predicting oilwater partitioning of solvents. Hlb numbers of some food surfactants surfactant name hlb number sodium lauryl sulfate 40 potassium oleate 20 tween 20 15 decaglycerol monooleate 14 ethoxylated monoglyceride datem 8 soy lecithin 8 calcium stearoyl lactylate 5. The total package of value you get with dow surfactants goes beyond our brand names. Hydrophiliclipophilic balance hlb is the balance of the size and strength of the hydrophilic and lipophilic moieties of a surfactant molecule. Surfactants classified by hlb numbers sigmaaldrich. Fortunately, there is a system that can help you get started. This chart gives an overview of the commercial emulsifiers, their enumber and their hlb range. In practice, unfortunately, the task is never simple. Today, we are lucky to have a wide range of different dropinandgo technologies to help us balance creativity with emulsifiers under tight deadlines.
Hlb numbers are calculated for nonionic surfactants, and these surfactants have numbers ranging from 020. A low hlb, oil soluble emulsifier, can be forced to create an oilinwater emulsion. Objectives introduction emulsifying agents synthetic natural finely divided auxiliary hlb. Other methods have been suggested, notably in 1957 by davies. Sucrose esters, specialty emulsifiers new food magazine.
An emulsion is a system of two or more immiscible materials usually liquids in which one material the dispersedinternal phase is suspended or dispersed throughout another material the continuousexternal phase in separate droplets. The invention of mayonnaise as a cold sauce in france utilizes egg lipoproteins and phospholipids to disperse oil into an acidified aqueous phase. Influence of surfactant structure on the stability of waterinoil. Emulsifiers with intermediate values 810 are good wetting agents promote spreading of a liquid phase such as water onto a solid phase such as cocoa powder, but relatively poor emulsifiers. Emulsifier layer should protect against aggregation. Trans e double bonds result from nickelcatalyzed hydrogenation of unsaturated oils. Emulsifying agent an overview sciencedirect topics. Other common emulsifiers found in foods include proteins, gums, and various esters of fatty acids and poly hydroxyl. In contrast, emulsifiers with hlb values less than 10 are more hydrophobic and therefore better suited for wo emulsions. Hlb values in emulsifiers baast organic beauty for. Pdf on nov 1, 2016, laura cassiday and others published food emulsifier fundamentals. Emulsifiers, emollients and solubilizers for personal care. Utilization of different emulsifying agents in the.
According to the hlb number, surfactants may be utilized for different purposes. Hlb balance hlb stands for hydrophilic lipophilic balance. Hlb values hlb value application 36 emulsifiers of wo emulsions 79 wetting agents 818 emulsifiers. Griffins method for nonionic surfactants as described in 1954 works as follows. Please note that the two scales run counter each other with. The values expressed in the table can serve as a useful guide. It is a value between 060 defining the affinity of a surfactant for water or oil. The hlb values for wo emulsifiers are in the range 3. An emulsifier is a surfaceactive agent which lowers the surface tension between non mixable liquids. Since the system is not fully adapted to modern emulsifiers and surfactants, most suppliers of emulsifiers do not mention any hlb value for their emulsifiers at all, or only mention an approximate value or a range. Most commercial emulsifiers, especially sucrose esters, are mixtures of mono, di and triesters. Ppt surfactants emulsifiers powerpoint presentation. Surfactants emulsifiers hydrophilliclipophillic balance hlb this is a concept for choosing emulsifiers. Cosmetic emulsions emulsions are one of the most common forms of cosmetic products.
Get detailed information about emulsions, types of emulsifiers used to create emulsions for. But their combination produced more stable emulsion than using them singly. Surfactants emulsifiers primary objectives form emulsions stabilize emulsions modify structures uses of surfactants 1. Emulsifier hlb values are largely dependent on the. The hlb values obtained show that products obtained in the presence of pegml can be used as ow emulsion type stabilizers. Hlb value, an important parameter for the development of. Lower hlb values indicate a more lipophilic emulsifier, whereas higher values indicate a more hydrophilic emulsifier. Emulsions and the hlb system all creams and lotions have one thing in common. Objectives introduction emulsifying agents synthetic natural finely divided auxiliary hlb systems methods of emulsion preparation resources. A read is counted each time someone views a publication summary such as the title, abstract, and list of authors, clicks on a figure, or views or downloads the fulltext. The hydrophilelipophile balance hlb number is used as a measure of the ratio of these groups. Emulsifiers for baking the use of emulsifiers is widespread in the baking and to some extend in the milling industry.
Measures the degree to which the emulsifier is hydrophilic or lipophilic. In the food industry a number of emulsifiers are commonly used. Making food emulsions can be challenging because foods are complex. Synthetic natural has 50 shades and since there is no unique and universally accepted definition for natural in cosmetics, this question will always cause us a headache and sometimes even emotional and not rational discussions and debates. Early food formulations for butter, cheese, whipped cream and ice cream took advantage of these natural emulsifiers. Influence of emulsifier structure on lipid bioaccessibility in oil. System a timesaving guide to emulsifier selection edited and. Pdf emulsifiers with hlb values rosalinda hernandez. The hlb number increases with increasing hydrophilicity. Emulsifiers with hlb values greater than 10 are more hydrophilic and thus better at stabilizing ow emulsions. Dont bother calculating hlb values for natural skincare. Emulsifiers with hlb values greater than form clear solutions.
Emulsifiers have been and remain highly functional ingredients in the food industry. Emulsifiers with hlb values between 36 stabilize wo emulsions, while emulsifiers with hlb values between 1115 stabilize ow emulsions. Department of food technology, faculty of food science and technology. Solvent hlb and ohlb values for dow glycol ethers caption hlb and ohlb1 values are useful for predicting some solvent properties. Often, food hydrocolloids act as stabilisers within the continuous phases of a food. Selecting and evaluating emulsifiers for cosmetics it takes a lot to develop complex cosmetic formulations that come up to our expectations. Typically one liquid forms droplets and is called the discontinious phase in the other liquid the continious phase. The hlb value can be a means for selecting emulsifiers for simple emulsions but most food products are more complex than just oil and water and contain other. Surfactants are typically amphiphilic molecules that contain both hydrophilic and lipophilic groups. Emulsifiers with hlb values greater than 10 are more hydrophilic and thus better at. Saving energy and feed costs with nutritional emulsifier. Emulsifiers with hlb values hlb values sorted by hlb from lowest to highest.
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