Our expert Vinícius Santana, broker at Aboissa's Palm & Lauric Oils unit, explained the role of emulsifiers in the stability of mixtures in the new edition of Óleos & Gorduras magazine.
Emulsifier is a fundamental substance in the food industry and in several other fields, as it plays a crucial role in creating stable emulsions. Emulsions are mixtures of substances that normally don't mix well, such as oil and water. To form these homogeneous mixtures, an emulsifying agent is needed, which reduces the surface tension between the fat droplets and the liquid, allowing them to mix easily.
A classic example is mayonnaise, where oil is emulsified in a water base to create a creamy texture. In addition to food applications, emulsifiers are used in cosmetics, pharmacy, agriculture and various industries to combine immiscible substances and achieve desired properties.
Check out our article in issue 47, page 12.
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