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Product industrial emulsifiers

Product industrial emulsifiers

Add oil to water and the two liquids will never mix. At least not until an emulsifier is added. Emulsifiers are molecules with one water-loving hydrophilic and one oil-loving hydrophobic end. They make it possible for water and oil to become finely dispersed in each other, creating a stable, homogenous, smooth emulsion. But the most important breakthrough for emulsifiers came ten years later when certain derivatives of fatty acids mono- and di-glycerides were introduced.

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ADEX Emulsifiers

Emulsifiers are substances that enable the formation of emulsions and prevent the reaggregation of molecules. An emulsion is a colloidal system consisting of at least two immiscible liquids, where one phase is dispersed in the other in the form of droplets.

The most common emulsifiers are surfactants. The emulsifier molecules adsorb at the phase boundary , reducing the interfacial tension. After reducing the tension, a spontaneous emulsification process takes place under the influence of the movement of particles. The resulting stable system is called an emulsion. Emulsifiers are used in almost all branches of industry. Among others, they are used in the production of agrochemicals, detergents, paints, varnishes, food products, packaging, cosmetics; cleaning and industrial washing; in the construction, paper, metallurgy, pharmaceutical, fuel and textile industries.

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By continuing to use our website, you are agreeing to the placement of cookies or similar technologies on your device for functional, statistical and marketing purposes. You can modify or withdraw your consent at any time in your browser settings. Learn more. Products catalog Emulsifiers. Search for products. Markets and applications. Clear Save. Function Emulsifiers. Chloralkali, raw materials and intermediates 5 Consumer products and packaging 2 Air fresheners 0 Bathroom cleaners 0 Dishwasher products 2 Dishwashing liquids and lotions 0 Fabric conditioners and concentrates 0 Fabric fresheners 0 Fabric stain removers 0 Furniture cleaning and care products 0 Kitchen cleaners 0 Liquid soaps 0 Multi-purpose products 0 Plastic bottles 0 Plastic canisters 0 Spray insulations 0 Toilet fluids 0 Washing liquids and gels 0 Window cleaners 0 Polyurethanes 0 Flame retardants 0 Poliurethane systems 0 Polyether polyols 0.

Ready to use products. Clear all filters. Change the criteria. Due to its acidic form, the product is available with an active content of more CAS No. The product is in the form In addition to enhanced They are ideally suited for use Chemal 2EH-5 Chemal 2EH-5 is most commonly used to add wetting, detergency and emulsification characteristics to metal and textiles formulations. In addition to enhanced wetting, For applications in which the surfactant Chemal BP Chemal BP is reverse block polymer which is most commonly used as an oil emulsifiers, defoamer or low foaming detergent additive in aqueous systems.

This product This product is also Chemal DA-4 Chemal DA-4 is primarily recommended for evaluation in defoaming, wetting and emulsifying applications. Chemal DA-4P2 Chemal DA-4P2 is used in rinse aids and mechanical dishwashing detergents, spray metal cleaning, formulations, and other detergent products where low foaming properties In addition Chemal DA-9 Chemal DA-9 is primarily recommended for evaluation in wetting, detergent and emulsifying applications.

Next page. Emulsifiers Emulsifiers are substances that enable the formation of emulsions and prevent the reaggregation of molecules. There are two methods for obtaining emulsions: mechanical shaking of immiscible liquids — using shakers or mixers, the use of ultrasound — using an ultrasonic field with thousands of vibrations per second. Newsletter Stay updated. Thank you for signing up to our newsletter! We send you an e-mail with activation link. At any time you have the right to: object to the processing of your data; access your personal data, including request for a copy of the data; request rectification, processing restrictions or deletion of your data; lodge a complaint to the President of the Personal Data Protection Office.

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Food Additives: Emulsifiers

Excellent toxicological, ecological and dermatological properties no skin irritation. Our products can be used with most base oils. To do so, emulsifiers with precisely adjusted HLB values are needed. This can be achieved by blending emulsifiers with appropriate co-emulsifiers. Our regional technical service will assist you in finding the right formulations.

An emulsifier or an emulgent is a substance that essentially helps in the formation and stabilization of an emulsion. Emulsifiers are surface-active agents that act as the interface between the two immiscible liquids, like oil and water.

Pressure is applied to the liquid mixture as it is forced through very small filters. The filters break larger molecules into smaller pieces so all the molecules are similar in size which helps them blend together evenly. An example of two such substances is oil and water. Read More….

Organic Emulsifiers

Our PIBSA polyisobutylene succinic anhydride -based emulsifiers for explosives have over 25 years of proven performance in the industry. Explosives present a hazard when they become unstable during storage, and they are useless if they don't explode in the borehole. Emulsifiers: Our product line is quite versatile. We have a series of key building block emulsifiers that when used alone provide unique performance characteristics. Our customers also take advantage of the benefits of blending our emulsifiers. When blended with each other, or with Lubrizol's SMO, our product line can provide tailored solutions to our customer's blasting needs. Cross-linkers: Our cross-linkers make the emulsion stiff or rubbery. The explosive will then harden and "lock" itself into a bore hole, fractured hole or up hole.

Emulsifiers & more

Our emulsifiers perform many essential functions in your food products, such as stabilising emulsions, securing the right mouthfeel and product appearance, overcoming raw material variations and extending shelf life. Responsible sourcing The growing population, rising affluence and urbanization lead to increasing global food demand while diets transition towards higher consumption of meat, fruits and vegetables. This evolution adds pressure on natural resources while consumers are becoming more conscious about making responsible food choices. Our emulsifiers are mainly sourced from vegetable oils, such as palm, soybean, rapeseed, sunflower, castor and coconut oil.

These examples represent emulsions, which are stable mixtures of tiny droplets of one immiscible fluid within another, made possible by chemicals called emulsifiers. In both cases, emulsifiers are needed to prevent the suspended droplets from coalescing and breaking the emulsion.

The current trends of market in conjunction with the geographical landscape, demand spectrum, remuneration scale, and growth graph of this vertical have also been included in this report. Food emulsifiers are amphiphilic molecules which helps to form a mixture of oil and water. They help to stabilize an emulsion, thus find applications in making mayonnaise which is made up of egg yolks, vinegar, and oil. Diverse applications of mayonnaise in several food products including burgers, pizza, salads, and rolls will foster food emulsifier market growth.

Emulsifiers from renewable resources

The broad types of lubricating oils are as under; crankcase oils, gear oils, metal working oils, metal drawing oils, spindle and other textile oils, steam turbine oils. Synthetic lubricants have a higher viscosity index, but are less stable to oxidation. They are suitable for high temperature applications.

SEE VIDEO BY TOPIC: Nature and use of emulsifiers in foods

Emulsifiers made from plant, animal and synthetic sources commonly are added to processed foods such as mayonnaise, ice cream and baked goods to create a smooth texture, prevent separation and extend shelf life. A food emulsifier, also called an emulgent, is a surface-active agent that acts as a border between two immiscible liquids such as oil and water, allowing them to be blended into stable emulsions. Emulsifiers also reduce stickiness, control crystallization and prevent separation. Emulsifiers create two types of emulsions: either droplets of oil dispersed in water or droplets of water dispersed in oil. Within the emulsion, there is a continuous and dispersed phase. In an oil-in-water emulsion, the continuous phase is the water and the dispersed phase is the oil; conversely, in a water-in-oil emulsion, the oil is the continuous phase.

BEE International Blog

This product is intended for the preparation of decorating cream semi-finished products, as well as exclusive flour confectionery products according to the recipes developed independently by the manufacturers of cream products. It can be recommended for a complete replacement of expensive and perishable butter in these basic creams and when developing own recipes for semi-finished products. Since the abovementioned cream semi-finished products have different physical and chemical principles for the formation of finished product structure, margarines for creams of different types have fundamentally different functional properties. These products require strict adherence to storage and transportation conditions, the violation of which can lead to the loss of functional properties due to recrystallization of fat base. Margarine for short pastry "Margo" is intended for the preparation of flour confectionery products, which require the whipping of margarine with sugar cakes, short and butter biscuits of various types, short semi-finished products for cakes, pastry, etc. To improve the quality of the products when working with low-fat margarine, we recommend using looseners. Main Business Food ingredients. All For snack products For milk-products For food concentrates For culinary products For oil and fat products For sugar confectionery For fast food For bakery products For flour confectionery products.

Margarine "MARGO" Z does not contain hydrogenated fats, emulsifiers, flour, confectionery and bakery products at home and catering, for industrial.

If you are located in the USA, you are welcome to complete this form. We are sorry we missed you! When looking at the science behind food, sometimes the array of additives we use can become convoluted.

Applications of Emulsifiers in Baked Foods

Food Emulsifiers and Their Applications pp Cite as. Emulsifiers are multifunctional ingredients when used in bakery products. The three major functions are 1 to assist in blending and emulsification of ingredients, 2 enhance the properties of the shortening, and 3 beneficially interact with the components of the flour and other ingredients in the mix.


Emulsifiers are substances that enable the formation of emulsions and prevent the reaggregation of molecules. An emulsion is a colloidal system consisting of at least two immiscible liquids, where one phase is dispersed in the other in the form of droplets. The most common emulsifiers are surfactants.

Emulsifier is an organic compound that encompasses in the same molecule two dissimilar structural groups e.

The Rotostat emulsifier features our Optishear technology. The unique patented revolving stator, when combined with the close-clearance, driven rotor and high efficiency lower propeller, optimizes shear rates, pumping The Turbo- emulsifier Mixer DS 3 can mix, homogenize, emulsify and disintegrate different types of substance. It can process up to 10 liters of product.

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Lecithin Extracted from vegetable oils such as soy and sunflower oil, lecithin has been used as a food emulsifiers since the s. The number In Canada, lecithin is the equivalent of L. Lecithin is used in a wide range of food products, including margarine, chocolate, breads and cakes, bubble gum, salad dressings and sauces.

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  1. Dushicage

    Yes you talent :)