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China Surfactant Detergent & Cosmetics ›› 2015, Vol. 45 ›› Issue (1): 7-10.doi: 10.13218/j.cnki.csdc.2015.01.002

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Performance and applications of surfactants (XⅢ) Emulsifying action of surfactants and its applications

ZHANG Wei, ZHOU Ya-wen, ZHAO Li, XU Bao-cai   

  1. School of Food and Chemical Engineering,Beijing Key Laboratory of Flavor Chemistry,Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients,Beijing Technology and Business University,Beijing 100048,China
  • Online:2015-01-22 Published:2019-04-01

Abstract: Concept with respect to emulsification and the conditions for emulsion formation were introduced.Basic properties,classification,appraising method and factors that affects stability of the emulsion were briefed.Way for selecting the emulsifier and calculation of HLB value were summarized.Applications of emulsifier in fields of pesticide,asphalt paving,cosmetics preparation,foods,fragrances and flavors were described.

Key words: emulsifier, emulsification, HLB value, application

CLC Number: 

  • TQ423