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Emulsifier kue is a substance that can make a mixture of two or more immiscible components form a stable emulsion. The principle of its action is that during the emulsification process, the dispersed phase is dispersed in the continuous phase in the form of microdroplets (micron level). The emulsifier kue reduces the interfacial tension of the components in the mixed system, and forms a more stable thin film on the surface of the microdroplets or creates a double electric layer on the surface of the droplets due to the charges provided by the emulsifier kue, preventing the droplets from aggregating, thereby maintaining a uniform emulsion.
In fact, emulsifier kue is a type of surfactant. A surfactant is a substance that can lower the interfacial tension of the system at a low concentration. Specifically, by adding different types of surfactants, the interfacial state of the system can be changed, thus producing a series of effects like wetting, emulsifying or demulsifying, dispersing or aggregating, foaming or defoaming, and solubilizing, to meet the requirements of the product being used. Therefore, the role of emulsifier kue is to protect the particles that need to be emulsified through complexation, enhancing the charge and solvated membrane of the particles, and forming spatial or electrostatic barrier layers between the particles to prevent aggregation, thereby improving the stability of the system.
A properly applied and qualified emulsifier kue should meet the following conditions:
Good Surface Activity in the Applied System: This means that the emulsifier kue can reduce the interfacial tension in the system, aggregate at the interface to protect the particles without remaining in any phase (but dissolving little in any phase), indicating good hydrophilic-lipophilic balance.
Ability to Form a Strong Adsorption Film: This means that the emulsifier kue can generate a large lateral interaction force. This is easier to understand; only with a large interaction force can the protected particles avoid aggregation, thus enhancing the stability of the system.
Fast Emulsification Speed: The emulsifier kue should be able to emulsify quickly.
Emulsifier kue can be classified based on its origin, state, molecular structure, and properties:
Origin: The main sources of emulsifier kue include synthetic types (which are diverse and widely used), polymer types (such as natural plant and animal gums, polyethylene glycol, sodium carboxymethyl cellulose), and natural products (such as lecithin, arabic gum, gelatin, lanolin).
Molecular Structure: From the molecular structure, emulsifier kue can be mainly divided into anionic emulsifier kue, cationic emulsifier kue, and non-ionic emulsifier kue. Among them, non-ionic emulsifier kue have developed rapidly because of their resistance to hard water and pH changes.
Properties: Based on their properties, emulsifier kue are divided into oil-in-water (O/W) and water-in-oil (W/O) types.
