Emulsification Pump The phenomenon that two liquids that cannot be mixed together can be mixed together due to the action of surfactants is called emulsification, and surfactants with emulsification are called emulsifiers. Emulsification mechanism: After adding surfactants, due to the amphiphilic nature of surfactants, it is easy to adsorb and enrich on the oil-water interface, reduce interfacial tension, change the interfacial state, so that the two liquids "oil" and "water" that cannot be mixed together can be mixed together, and one phase of liquid is dispersed into many particles dispersed in the other phase of liquid to form an emulsion.

The emulsifying effect is emulsified flavors, which give beverages aroma and turbidity. Polyglycerol fatty acid esters and saponins with high HLB values ​​can be used to prepare emulsified flavors. Beverages with added emulsified flavors are mostly acidic, and polyglycerol fatty acid esters and saponins have excellent acid resistance, so they are very suitable. Lecithin with good hydrophilicity and high acid resistance can also be used.
Alcoholic beverages, coffee drinks, and artificial condensed milk can use glycerides, sorbitan fatty acid esters, propylene glycol fatty acid esters and other low HLB value lipophilic emulsifiers and other hydrophilic emulsifiers to improve the emulsification stability of beverages and condensed milk.