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An emulsifier is a surface-active agent which, when added to a mixture of two liquids that normally cannot be blended together, allows the substances to stay mixed with one another.
In an immixable system, such as oil/water, the emulsifier is located on the surface, where it decreases the surface tension. Thus even in very low concentrations, it facilitates a fine distribution of one phase within the other.
The range of Food Basics' products includes emulsifiers which stabilise oil-in-water and water-in-oil emulsions.
Prosupply's emulsifiers are used because of their high hydrophilic/lipophilic balance (HLB) value to create an oil-in-water emulsion.