| Characteristics display in emulsifier application |
| Hits：3718 AddTime：2023-06-15 15:35:38 |
| Emulsifiers are classified according to their ionic properties: anionic, cationic, non ionic, and amphoteric emulsifiers. For example, anionic paraffin microemulsion agent AMP, cationic paraffin microemulsion agent AMP, and non ionic paraffin microemulsion agent NMP. Emulsifiers can be divided into oil-in-water emulsifiers and oil-in-water emulsifiers based on whether oil or water is outside or inside the emulsion particles. Currently, there are more oil-in-water emulsifiers and fewer oil-in-water emulsifiers. On the market, oil-in-water emulsifiers include "oil-in-water animal and vegetable oil emulsifier EAP, oil-in-water diesel emulsifier EDO, oil-in-water waste engine oil emulsifier EEO, and so on. Definition and types of emulsifiers Emulsifier is a substance that can improve the surface tension between various constituent phases in Emulsion to form a uniform and stable dispersion system or Emulsion. Emulsifiers are surface active substances with both hydrophilic and oleophilic groups in their molecules. They aggregate at the oil/water interface, reducing interfacial tension and the energy required to form emulsions What are the types of emulsifiers? Since the 1960s, people have begun to pay attention to the safety of surfactant use and have strengthened research on non ionic emulsifiers that are non-toxic and have good biodegradability. The use of some emulsifiers is restricted in food, cosmetics, medicine and other industries, and new emulsifiers such as Sorbic acid fatty acid esters, phospholipids, and glycolipid emulsifiers have been developed. Emulsifiers can be divided into two categories from their sources: natural and synthetic. According to the properties of the emulsion system formed in the two phases, it can be divided into two types: oil in water (O/W) type and water in oil (W/O) type. |
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