Emulsifying agent structure? What are the features?

Emulsifying agents and reducing agents are a pair of opposite agents.
some of the reducing agents we learned a few days ago, we know what it means, what is the effect? Today this article to introduce us to emulsifying agent, then what is emulsifying agent, its structural characteristics are what? What is the function? Below by the small editor to lead everyone to see! Explanation: Emulsifying agent is a stabilizer of emulsion, is a surfactant.
The role of emulsified agent is that when it is dispersed on the surface of the dispersion, the formation of a film or double electrode layer, can make the dispersion phase with an electric charge, so that it can prevent the dispersion phase of small droplets condensation, so that the formation of emulsion is more stable.
For example, a certain amount of emulsified agents is added to the original drug (solid) or crude oil (liquid) of pesticides, dissolved in an organic solvent, and evenly mixed to make a transparent liquid called emulsion.
Commonly used emulsifying agents are: surfactants, oil and water balance coefficient is higher, suitable for the preparation of oil-packed water-type emulsions, oil-water balance coefficients are lower, suitable for the preparation of water-packed oil-type emulsions, natural emulsions are mostly hydrogenic glues, can improve continuous phase viscosity, increase emulsion stability, suitable for the preparation of water-packed oil emulsions, solid particle emulsions, and auxiliary emulsification agents.
characteristics of the chemical structure: the chemical molecules have hydrolytic and pro - oil two parts. Depending on the characteristics of their hydro hydrobicides, they can be divided into the following categories: (1) anionized emulsified agents. Emulsified agents with alkyl or aromatic negative ion hydrobicides, such as carbohydrates, sulfates and sulfonates, are ionized in water. This type of emulsifying agent is most commonly used, common commodities are: soap, sodium sebumate, sodium sulphate and 12 alkyl phthalates calcium salts. Anion emulsified agents are required to be used under alkaline or neutral conditions. When using a variety of emulsion preparation emulsions, anion emulsified agents can be mixed with each other or mixed with non-ionic emulsions. Anion and cation emulsions cannot be used in one emulsion at the same time, if mixed use will destroy the stability of emulsions. (2) cation emulsions . . . is ionized in water to produce a positive cation hydrobicide group with alkyl or aromatics. There are fewer varieties of emulsions. All are derivatives of amines, such as N-12 alkyl dimethylamine, which can be used for polymerization reactions. (3) Non-ionic emulsified agents. It is characterized by non-ionization in water. Its hydrobic part is a variety of polar groups, common polyoxyethylene ethers and polyoxypropylene ethers. Features: 1. Combined with starch to prevent aging and improve product texture.
2. Interaction with proteins Enhances the network structure of dough, strengthens gluten mesh, enhances toughness and resistance, makes protein elastic and increases volume.
3. Anti-sticking and anti-melting Form a protective film outside the crystal of sugar to prevent air and moisture intrusion, improve the moisture resistance of products, prevent deformation of products, while reducing the viscosity of the system, to prevent candy melting.
4. Increase the lubrication of starch and protein, increase the flow of extruded starch products and easy to operate.
5. Promotes the dispersion of liquids in liquids, prepares W/O emulsification systems, and improves product stability.
6. Reduces surface tension between liquids and solids, allowing the liquid to spread rapidly to all surfaces and is an effective lubricant.
7. Improved fat crystal Fat crystals have a variety of crystals, including beta-crystalline is more common and stable, because of the crystal particles large, high melting point, not suitable for baking products, easy to produce "sand grain" emulsion can control the size and growth rate of crystals, stabilize beta-crystalline, make it into beta-crystalline, improve the solid fat as the base of the product organization structure, especially for decorative artificial cream, ice cream, chocolate and other effects.
8. Stabilizing bubbles and inflating action Emulsifying agents containing saturated fatty acids, which have a stable effect on the foam in the aqueous solution, can do foam stabilizers, so that the product forms a solid aerosol body, thereby improving the porousness and quality of the product.
9. Anti-emulsification-defomming effect In some processing processes need to break milk and defocus, and add the opposite effect of emulsifying agents to destroy the balance of emulsions, containing unsaturated fatty acids emulsifying agents, with the role of inhibiting foam, can be used as defommers for dairy processing.
10. Anti-corruption preservation effect Emulsifying agent can have a certain antibacterial effect, often with surface coating methods for fruit preservation.
source: Job Help.