Reasons for The Improper Combination of Emulsifiers in Cream

An emulsifier is a substance that can improve the surface tension between the various constituent phases in the emulsion to form a uniform and stable dispersion system or emulsion. Emulsifiers are surface active substances with both hydrophilic and oleophilic groups in the molecules, which gather at the oil/water interface, can reduce the interfacial tension and reduce the energy required to form the emulsion, thereby increasing the energy of the emulsion.

The reason for the unqualified emulsification and dispersion performance of the emulsified oil made according to the selected formula is mainly the improper combination of emulsifiers, that is, the HLB value required by the emulsifier is not compatible with the HLB value of the emulsifier, or the amount of emulsifier is low.

Whether the HLB value of the emulsifier in the emulsion is compatible with the HLB value required by the emulsified material can be judged by the emulsification of the emulsion in water with the same hardness and different temperatures. The specific practice is to observe the emulsification of the emulsion by adding it to the standard hard water at 10 ° C, 30 ° C and 50 ° C under specified conditions.

1, if the emulsification is relatively better in 10℃ water, followed by 30℃, 50℃ is the worst, indicating that the hydrophilicity of the emulsifier in the emulsified oil is not enough, and the hydrophilicity of the emulsifier should be improved.

2, if in 50 ° C water is relatively better, 30 ° C followed, 10 ° C is the worst, indicating that the emulsifier in the emulsifier is not enough lipophilic, should improve the lipophilic emulsifier.

3, if the water at 10 ° C and 50 ° C are very poor, but the water at 30 ° C is relatively better, indicating that the HLB value of the emulsifier in the emulsion is suitable for the HLB value required by the emulsifier, the reason for poor emulsification is that the amount of emulsifier is low or the quality of the emulsifier is poor.

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