Physicochemical Aspects of an Emulsifier Functionality

  • Björn Bergenståhl

Abstract

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.

Keywords

Emulsion Droplet Lamellar Phase Soybean Lecithin Food Emulsifier Sorbitan Monostearate 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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© Springer Science+Business Media Dordrecht 1997

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  • Björn Bergenståhl

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