Emulsifying Ointment

Sealed and stored in the low temperature, dry, cool and well-ventilated place. Do not store with hazardous substances.

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Compound Food Improver

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How Do Emulsifiers Work?

An emulsion contains two phases — a dispersed phase and a continuous phase. The continuous phase in the emulsion typically holds the dispersed phase. In an oil-in-water emulsion, water is the continuous phase, and oil is the dispersed phase. In a water-in-oil emulsion, the continuous phase is oil. Emulsifiers make both types of emulsions.

Milk is the perfect example of a natural oil-in-water emulsion. The oil in the milk is suspended as tiny droplets in the aqueous (water) phase. On the other hand, margarine is a water-in-oil emulsion, where drops of water are held within the margarine fat.

The ends of the emulsifiers vary in their constitution. One end is hydrophilic (water-loving), and the other is hydrophobic (oil-loving). This specific quality helps emulsifiers build a physical boundary to prevent oil and water droplets from mixing while dispersing them within each other to create a stable and homogeneous mixture called an emulsion.

When you add emulsifiers to an oil-in-water emulsion, they envelop the oil droplet with their hydrophobic ends, while their hydrophilic ends point in the other direction and are attracted to the water molecules. In a water-in-oil emulsion, the emulsifier orientation is reversed.

Characteristics and Applications

1. The anti-aging effect is remarkable, delaying the hardening and dross of starchy products such as bread and pastry, and extending the shelf life.

2. Improve the organizational structure to Even, improve the taste to soft;Make the product soft, water and oil retention, have a certain increase in volume effect.

Packaging

10kg/plastic drum or 20kg/plastic drum.

Storage

Sealed and stored in the low temperature, dry, cool and well-ventilated place. Do not store with hazardous substances.

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Emulsifying Ointment