Physicochemical Aspects of an Emulsifier Functionality

  • Björn Bergenståhl


The characteristic property of all emulsifiers is their surface activity. Surface activity is the ability to form a surface excess at interfaces. The formation of adsorbed layers at interfaces are displayed in a change of a range of easily observable and technically important properties.


Emulsion Droplet Lamellar Phase Soybean Lecithin Food Emulsifier Sorbitan Monostearate 
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© Springer Science+Business Media Dordrecht 1997

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  • Björn Bergenståhl

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