Introduction

Substances that are soluble in both fat and water and enable fat to be uniformly dispersed in water as an emulsion. Foods that consist of such emulsions include butter, margarine, salad dressings, mayonnaise, and ice cream. Stabilizers maintain emulsions in a stable form. Emulsifying agents are also used in baking to aid the smooth incorporation of fat into the dough and to keep the crumb soft. Emulsifying agents used in foods include agar, albumin, alginates, casein, egg yolk, glycerol monostearate, gums, Irish moss, lecithin, soaps

Classification of Emulsifiers
These can be classified on the basis of chemical structure and mechanism of action. Under chemical structure category are synthetic, natural, au iliary agents and finely dispersed solids. In the category of mechanism of action comes the monomolecular, multimolecular and solid particle films . !" #atural emulsifying agents are deri$ed from plant and animal tissues and mostly in the form of hydrated lypophilic colloids. These emulsifiers make the protecti$e sheath around the droplets, gi$e droplets a charge so that they repel each other and swell to step"up the $iscosity of the li%uid. a"#atural ones are deri$ed from $egetables, animals, semi synthetic and synthetic agents. &lthough natural agents are ine pensi$e, safe and non to ic but these are slow in action. So large %uantity of emulsifier is re%uired for proper action. &lso the natural emulsifiers need preser$ati$es as these are sub'ected to microbial growth. b"The animal deri$ati$es are stronger than the plant ones. The best e ample of this is lecithin and cholesterol. Some people are allergic to these so must be consumed after knowing the deri$ati$es. (")oth semi"synthetic and synthetic emulsifying agents are strong and re%uire no preser$ati$e as these are not prone to microbial growth.

How They Work

*ost emulsions deal with water and oil, which normally separate into two layers when you add them together. There are two basic types of emulsion+ water"in"oil and oil"in"water, the first deals with oil droplets dispersed in water, and the second, $ice"$ersa. Emulsifier molecules ha$e one hydrophilic -water"lo$ing. end and one lipophilic -fat or oil"lo$ing. end. In an oil"in"water emulsion, the lipophilic ends of the molecules surround the oil droplets, with their hydrophilic ends e posed to the surrounding water. In this way, the oil droplets may mo$e around in a shield of emulsifiers, allowing them to disperse freely throughout the solution. /ater"in"oil emulsions work the same, with the orientation of the emulsifier molecules re$ersed to accommodate the water droplets.

Uses of emulsifiers : -In medicine 1

(0 ml ampule of !1 2ropofol emulsion suitable for intra$enous in'ection. The manufacturers emulsify lipid"soluble 2ropofol in a mi ture of water, soy oil, and egg lecithin. In pharmaceutics, hairstyling, personal hygiene, and cosmetics, emulsions are fre%uently used. These are usually oil and water emulsions, but which is dispersed and which is continuous depends in many cases on the pharmaceutical formulation. These emulsions may be called creams, ointments, liniments -balms., pastes, films, or li%uids, depending mostly on their oil"to"water ratios, other additi$es, and their intended route of administration. The first 3 are topical dosage forms, and may be used on the surface of the skin, transdermally, ophthalmically, rectally, or $aginally. & highly li%uid emulsion may also be used orally, or may be in'ected in some cases. 2opular medications occurring in emulsion form include calamine lotion, cod li$er oil, 2olysporin, cortisol cream, 4anesten, and Fleet. *icroemulsions are used to deli$er $accines and kill microbes. Typical emulsions used in these techni%ues are nanoemulsions of soybean oil, with particles that are 500"600 nm in diameter. The process is not chemical, as with other types of antimicrobial treatments, but mechanical. The smaller the droplet, the greater the surface tension, and thus the greater the force re%uired to merge with other lipids. The oil is emulsified with detergents using a high"shear mi er to stabilize the emulsion, so when they encounter the lipids in the cell membrane or en$elope of bacteria or $iruses, they force the lipids to merge with themsel$es. 7n a mass scale, this effecti$ely disintegrates the membrane and kills the pathogen. The soybean oil emulsion does not harm normal human cells, or the cells of most other higher organisms, with the e ceptions of sperm cells and blood cells, which are $ulnerable to nanoemulsions due to the peculiarities of their membrane structures. For this reason, these nanoemulsions are not currently used intra$enously -I8.. The most effecti$e application of this type of nanoemulsion is for the disinfection of surfaces. Some types of nanoemulsions ha$e been shown to effecti$ely destroy 9I8"! and tuberculosis pathogens on non"porous surfaces.

2- Food
The food industry uses many emulsifiers, both natural and synthetic, for a number of reasons. 4ommon natural emulsifiers are egg, soybean oil, palm oil, rapeseed oil and sunflower oil. 7ther emulsifiers are synthesized to better match the %ualities and ingredients of a gi$en product. Emulsifiers are used in dairy products such as cream cheese and ice cream in order to enhance and differentiate te tures. In candy products they are used to impro$e crystallization and to create popular chewy or gooey te tures. In addition, they are used to impro$e the shelf"life of many products, such as as 'arred peanut"butter and sauces as well as breads. 7il"in"water emulsions are common in food+

4rema in espresso : coffee oil in water -brewed coffee., unstable emulsion *ayonnaise and 9ollandaise sauce " these are oil"in"water emulsions that are stabilized with egg yolk lecithin, or with other types of food additi$es, such as sodium stearoyl lactylate 8inaigrette : an emulsion of $egetable oil in $inegar. If this is prepared using only oil and $inegar -i.e. without an emulsifier., an unstable emulsion results 9omogenized milk : an emulsion of milk fat in water and milk proteins Ty!es *onoglycerides are a combination of glycerol and fatty acids. &ccording to UnderstandingFood&dditi$es.org, monoglycerides are one of the most common types of emulsifying agents. ;ecithin, a monoglyceride often found in egg yolks, is fre%uently used as an emulsifier. &nimal fat and $egetable oil can be used to produce artificial emulsifying agents. Emulsifying agents also come in different strengths depending on the size of their molecular structures. &n emulsifier with a large molecular size, such as the diacetyl tartaric esters of monoglycerides used in bread, are more potent than those with smaller molecular structures. Function Emulsifying agents are able to pre$ent the separation of oil and water due to their uni%ue molecular structure. 7ne end of the molecule is hydrophilic, or attracted to water. The other end of the molecule is lipophilic, or attracted to oil. Since each end of the molecule is attracted to one of the two main substances in the mi ture, emulsifying agents e$enly distribute throughout the water and oil rather than forming a separate third layer. The emulsifiers also keep the oil and water e$enly distributed, pre$enting them from forming separate layers of their own. "atural Emulsion Some food products are commonly used as emulsifying agents. &ccording to Food #etwork, milk, eggs, mustard and gelatin can be added to oil and water mi tures to emulsify them. *i tures can be emulsified by hand by adding an emulsifying agent into a water"based mi ture, then slowly pouring in oil while $igorously stirring. The continued motion ensures the emulsifying agent e$enly distributes through the mi ture to pre$ent the oil and water from separating. 7il"based salad dressings -such as 4aesar dressing. and mayonnaise often re%uire this techni%ue. < Effects Emulsifying agents are one of the most common additi$es in processed foods. ;ow"fat margarine spread relies hea$ily on added emulsifying agents. If the oil were to separate in the spread, it would be susceptible to mold. Emulsifying agents are also used to impro$e te ture in processed baked goods. If oil is not e$enly distributed throughout batter or dough, the product will be dense rather than flaky or light. The processed food industry also uses emulsifiers to pre$ent items from becoming thin or runny o$er time, such as sauces or dressings.

Common Foods &ccording to UnderstandingFood&dditi$es.org, emulsifying agents are used in a large array of foods. &lthough baked goods, mayonnaise and margarine tend to rely most hea$ily on emulsifiers, they are also used to e tend the shelf life of breakfast cereals and dehydrated potato flakes. Emulsifying agents are added to soft drinks to pre$ent separation of the sugars and other materials. They also help toffee, caramel and chewing gum retain their te tures.

3- In firefighting
Emulsifying agents are effecti$e at e tinguishing fires on small, thin"layer spills of flammable li%uids -4lass ) fires.. Such agents encapsulate the fuel in a fuel"water emulsion, thereby trapping the flammable $apors in the water phase. This emulsion is achie$ed by applying an a%ueous surfactant solution to the fuel through a high"pressure nozzle. Emulsifiers are not effecti$e at e tinguishing large fires in$ol$ing bulk=deep li%uid fuels, because the amount of agent needed for e tinguishment is a function of the $olume of the fuel, whereas agents such as a%ueous film" forming foam -&FFF. need co$er only the surface of the fuel to achie$e $apor mitigation

#- $ther Uses
7ther common industries that use emulsions are agriculture, pharmaceuticals and paints=inks. In agriculture, they are used to regulate the concentration of fertilizers and pesticides, impro$ing dilutability and spray"ability of solutions with powerful biocides that may be damaging if not properly dispersed. In pharmaceuticals, emulsifiers are incorporated into drugs in order to regulate dosages and to make medicines more palatable. In paints and inks, they are used to keep colors homogeneous, to help them dry more %uickly, and to pro$ide waterproof coats without affecting pigment.

"e%ati&e Effects
Some emulsifiers ha$e been found to contain harmful chemicals, especially in the highly synthetic chemical make"ups of many cosmetic products. For e ample, polyethylene glycol -2E>. compounds ha$e been found to contain traces of carcinogens. 4ertain types of emulsifiers called surfactants, also used in body"care products, ha$e caused allergic reactions as well as skin and eye problems.

Findin% the ri%ht emulsifier

Emulsions are used in metal working when cooling and lubrication are called for. The following re$iew of factors go$erning the choice of emulsifier will, it is hoped, guide you through the 'ungle of different types. In a pre$ious article we studied 9;) $alue and the importance of 8>4 in formulation. The present article deals with the response of different types of oil. #aphthenic"base oil needs less emulsifier than paraffin" base oil to gi$e a stable emulsion.

& modern metalworking fluid can ha$e more than !3 different components. These can be di$ided into the following groups+

)ase oils. 4orrosion inhibitors. 4oupling agents. )iocides. Foam inhibitors. /ater. E2=&/ agents.

To make this mi ture soluble in water, a properly balanced emulsifier is needed. &ll additi$es interact with the emulsion system, and so the recipe has to be tailored to the e act re%uirements defined by oneself or the customer.

Emulsion system
&n emulsion consists of two or more insoluble phases. If the e ternal phase is water and the internal one oil, the emulsion is called an oil in water -7=/.. *ilk, for e ample, is a typical 7=/ emulsion containing about ?.31 fat in a water phase, and butter is a /=7 emulsion with about (01 water in the fat phase. The principle of the emulsifier is to ha$e a polar tail for the water phase and a non"polar one for the fat phase. Through enrichment in the boundary zone between the phases, the emulsifier forms a transition between them.

Emulsifiers
Two kinds of emulsifiers are normally used in industry+ ionic system and non"ionic systems. *i tures of ionic and non"ionic systems occur. 4o"emulsifiers and coupling agents are used for stabilising the system. The non"ionic emulsifiers co$er the entire scale of 9;) $alues and can be used in all products. Unfortunately they cost more than the ionic emulsifiers, which are the commonest type. There are great $ariations, and in deciding a recipe one has to choose between many different grades.

Non-ionic emulsifiers
This type of emulsifier is used mostly in /=7 systems and for balancing the ionic emulsifier in 7=/ formulas. 7n account of its stability and p9 $alue, this is the type commonly used in metalworking oils.

Ionic emulsifiers
There are two sorts of ionic emulsifier+ anionic and cationic. The commonest types are anionic, soap and sulphonates being the commonest of all. Sulphonates and petroleum sulphonates ha$e $arious molecular weights. & large proportion of sulphonates are alkyl sulphonates, by"products of alkyl benzene production. Sulphonated alkyl benzenes are the dominant product used for cleaning agents. The high p9 $alues gi$e protection against corrosion but they also cause en$ironmental problems.

Coupling agents
& coupling agent is soluble in oil and augments the solubility of the inner phase.

Alcohol
&lcohol is soluble in water and reduces the solubility of the outer phase. The solubility of the oil makes a difference to formulation. & highly soluble naphthenic"base oil needs less emulsifier than a paraffin"base oil. & more refined naphthenic"base oil also needs less emulsifier than one that is less refined. The charts

show a stability test performed on four different emulsifiers. The difference in response between oils can be seen %uite clearly. The smaller the layer of @cream@ which settles on top of the mi ture, the greater its stability will be. & naphthenic"base oil can gi$e a stable emulsion with the addition of much less emulsifier than a paraffin"base oil

Emulsifiers images +

'eferences

http+==ezinearticles.com=AEmulsifying"&gents"and"Types"of" EmulsifiersBidC30?0D0D http+==www.ehow.com=aboutE35D5DDFEuses" emulsifiers.html http+==en.wikipedia.org=wiki=Emulsion http+==www.nynas.com=en=Segment=)ase"oils"for" ;ubricants"and">reases=Gnowledge"Tank=/hite" papers=Finding"the"right"emulsifier=