Chemical structures of different food grade emulsifiers. Utilization of different emulsifying agents in the. The hydrophiliclipophilic balance hlb number indicates the polarity of the molecules in an arbitrary range of 140, with the most commonly used emulsifiers having a value between 1 and 20. Today, we are lucky to have a wide range of different dropinandgo technologies to help us balance creativity with emulsifiers under tight deadlines. Hydrophiliclipophilic balance hlb is the balance of the size and strength of the hydrophilic and lipophilic moieties of a surfactant molecule. Griffins method for nonionic surfactants as described in 1954 works as follows. Trans e double bonds result from nickelcatalyzed hydrogenation of unsaturated oils.
The values expressed in the table can serve as a useful guide. The hlb number is a semiempirical scale for selecting surfactants griffin, 1949. A low hlb, oil soluble emulsifier, can be forced to create an oilinwater emulsion. A free powerpoint ppt presentation displayed as a flash slide show on id. Stability of virgin coconut oil emulsion with mixed emulsifiers tween 80 and span 80 lastri wiyani1. 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. Sucrose esters and sucrose esterglyceride blends as. All four emulsifiers increased fat and energy digestibility and this resulted in a. 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. These variables were compared at emulsifier hlb values of 9. According to the hlb number, surfactants may be utilized for different purposes. In the first experiment four different emulsifiers all nutritional emulsifiers, all with relatively high hlb values were added to the diet. Selecting and evaluating emulsifiers for cosmetics it takes a lot to develop complex cosmetic formulations that come up to our expectations.
Hlb value, an important parameter for the development of. Before we can select our emulsifiers that we will need, we must know the required hlb of our oil phase. Ppt surfactants emulsifiers powerpoint presentation. Please note that the two scales run counter each other with. Hlb values in emulsifiers baast organic beauty for. Cosmetic emulsions emulsions are one of the most common forms of cosmetic products.
Emulsifiers with hlb values between 36 stabilize wo emulsions, while. The solubility of an emulsifier is related to its hlb value, such that its dispersibility in water, increases as the hlb value increases. Early food formulations for butter, cheese, whipped cream and ice cream took advantage of these natural emulsifiers. Emulsifier layer should protect against aggregation. In practice, unfortunately, the task is never simple. Emulsifiers are molecules that facilitate water and oilfat interactions. 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. Surfactants emulsifiers primary objectives form emulsions stabilize emulsions modify structures uses of surfactants 1. Solvent hlb and ohlb values for dow glycol ethers caption hlb and ohlb1 values are useful for predicting some solvent properties. Emulsifiers for baking the use of emulsifiers is widespread in the baking and to some extend in the milling industry. Introduction to emulsion technology, emulsifiers and stability. Get detailed information about emulsions, types of emulsifiers used to create emulsions for. 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.
The total package of value you get with dow surfactants goes beyond our brand names. On ncreasng the concentraton of surfactants in table 4, the time of separation also increased. Objectives introduction emulsifying agents synthetic natural finely divided auxiliary hlb systems methods of emulsion preparation resources. Department of food technology, faculty of food science and technology. Water polar head nonpolar tail definitions an emulsifier is a molecule with ambiphilic properties.
Emulsifying agent an overview sciencedirect topics. The hlb values for wo emulsifiers are in the range 3. Emulsifiers with hlb values greater than 10 are more hydrophilic and thus better at stabilizing ow emulsions. Surfactants classified by hlb numbers sigmaaldrich. 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.
Multiple double bonds would produce an oxidized rancid offflavor. Emulsifiers, emollients and solubilizers for personal care. Often, food hydrocolloids act as stabilisers within the continuous phases of a food. Fortunately, there is a system that can help you get started. Other common emulsifiers found in foods include proteins, gums, and various esters of fatty acids and poly hydroxyl. Hlb is an index of the predicted preference of an emulsifier for oil or waterthe higher the hlb, the more hydrophilic the molecule. Influence of emulsifier structure on lipid bioaccessibility in oil. Making food emulsions can be challenging because foods are complex. Detergents interaction of surface active agents with food components 1. In the food industry a number of emulsifiers are commonly used. Hlb values hlb value application 36 emulsifiers of wo emulsions 79 wetting agents 818 emulsifiers. Most commercial emulsifiers, especially sucrose esters, are mixtures of mono, di and triesters. 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. 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.
System a timesaving guide to emulsifier selection edited and. 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. Pdf on nov 1, 2016, laura cassiday and others published food emulsifier fundamentals. Surfactants emulsifiers hydrophilliclipophillic balance hlb this is a concept for choosing emulsifiers. The hlb values obtained show that products obtained in the presence of pegml can be used as ow emulsion type stabilizers. Hlb is only an indication of how an emulsifier will behavenot how efficient it is. It is a value between 060 defining the affinity of a surfactant for water or oil. The lower surface tension allows the two liquids to share a larger contact surface. The hlb scale ranges from 0 to 20, with 10 corresponding to an emulsifier that is equally attracted to water and oil. Briefly, the hlb system enables you to assign a number to the ingredient or combination of ingredients you want to emulsify, and then to choose an emulsifier or blend of emulsifiers having this same number.
Emulsifier hlb values are largely dependent on the. Hlb balance hlb stands for hydrophilic lipophilic balance. Emulsifiers with hlb values greater than form clear solutions. Intermediate species have intermediate hlb values, and any desired value may be obtained by appropriate blending, as described below. Hlb numbers are calculated for nonionic surfactants, and these surfactants have numbers ranging from 020. Emulsifiers with hlb numbers in the 36 range are best for wo emulsions, whereas emulsifiers with hlb numbers in. Typically one liquid forms droplets and is called the discontinious phase in the other liquid the continious phase. Sucrose esters, specialty emulsifiers new food magazine. 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 hydrophilelipophile balance hlb number is used as a measure of the ratio of these groups. Hlb is most useful for predicting a solvents solubility in water, and ohlb is most useful for predicting oilwater partitioning of solvents. 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. Pdf emulsifiers with hlb values rosalinda hernandez.
Emulsifiers water in oil low hlb oil in water high hlb 2. This chart gives an overview of the commercial emulsifiers, their enumber and their hlb range. Emulsifiers with hlb values between 36 stabilize wo emulsions, while emulsifiers with hlb values between 1115 stabilize ow emulsions. The invention of mayonnaise as a cold sauce in france utilizes egg lipoproteins and phospholipids to disperse oil into an acidified aqueous phase. Chapter 2 synthesis and commercial preparation of food. 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. 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. 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. Influence of surfactant structure on the stability of waterinoil. Dont bother calculating hlb values for natural skincare.
Other methods have been suggested, notably in 1957 by davies. Measures the degree to which the emulsifier is hydrophilic or lipophilic. Emulsifiers with hlb values hlb values sorted by hlb from lowest to highest. But their combination produced more stable emulsion than using them singly. The hlb number increases with increasing hydrophilicity. For instance, in table 2a, you will see that the required hlb for a fluid ow, emulsion of paraffin is 10.
Objectives introduction emulsifying agents synthetic natural finely divided auxiliary hlb. Emulsifiers have been and remain highly functional ingredients in the food industry. Hlb values give them the ability or capacity to be both oil and water soluble. 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. In waterinoil or oilinwater systems they help creating and stabilising emulsions, in more dense food systems they will facilitate a good fat distribution. The food processing industry has many more emulsifiers to pick from literally. An emulsifier is a surfaceactive agent which lowers the surface tension between non mixable liquids. In contrast, emulsifiers with hlb values less than 10 are more hydrophobic and therefore better suited for wo emulsions. So here are my 17 points you need to consider before choosing an emulsifier.