What is an emulsifier?

Emulsifiers are stabilizers of emulsions and are a class of surfactants. The role of the emulsifier is: when it is dispersed on the surface of the dispersed material, the formation of a thin film or double layer, can make the dispersed phase with an electric charge, which can prevent the dispersed phase of the small droplets of each other coagulation, so that the formation of the emulsion is more stable. For example, in the original pesticide (solid) or crude oil (liquid), add a certain amount of emulsifier, and then dissolve them in an organic solvent, mixed evenly can be made into a transparent liquid called emulsion. Commonly used emulsifiers are soap, gum arabic, sodium alkylbenzene sulfonate and so on.

Since the 1960s, people began to pay attention to the safety of surfactant use, and strengthened the non-toxic, biodegradable non-ionic emulsifier research. In the food, cosmetics, pharmaceutical and other industries to limit the use of certain emulsifiers, the development of sorbitol fatty acid esters, phospholipids, glycolipid emulsifiers and other new emulsifiers.

Since the 1980s, people have put forward higher requirements for emulsifiers of multifunctionality, high purity, low irritation and high efficiency, and more new emulsifiers have been developed.

Currently, the types of emulsions have expanded from the traditional oil-in-water and water-in-oil types to multiple emulsions, non-aqueous emulsions, liquid crystal emulsions, coloring emulsions, gel emulsions, phospholipid emulsions and liposomal emulsions and other forms.