Biomedical Engineering Reference
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polyvalent alcohols and fatty acids. However, for formulations involving such food
items as eggs, flour, salt, milk, starch, and sugar the selection process becomes more
difficult. Therefore, others have modified Griffin's original concept to calculate HLB
values of molecules of varying polarity. Finally, the use of HLB values serves as a
guideline for the selection ofemulsifiers, and requires trial and error and thorough
experimentation when applied to food product formulations.
40,41
C
LASSIFICATIONOF
E
MULSIFIERS
Emulsifiers are classified according to three main criteria:
1.The nature of the charge on the head of the hydrophilic group (cationic,
anionic, nonionic, and zwitterionic).
2.The nature of the hydrophilic group (carboxylates, sulfates, sulfonates,
ethoxylates, etc.).
3.The nature of the hydrophobic tail.
TABLE 7.3
Classification of Emulsifying Agents
I.
ANIONIC
A.
Carboxylic Acids
1. Carboxyl joined directly to hydrophobic groups.
2. Carboxyl joined through an intermediate linkage.
B.
Sulfuric Esters (Sulfates)
1. Sulfonic group directly linked to hydrophobic group.
2. Sulfate group joined through itnermediate linkage.
C.
Alkane Sulfonic Acids
1. Sulfonic group directly linked to hydrophobic group.
2. Sulfonic group joined through intermediate linkage.
D.
Alkyl Aromatic Sulfonic Acids
1. Hydrophobic group joined directly to sulfonate aromatic nucleus.
2. Hydrophobic group joined to sulfonated aromatic nucleus through intermediate linkage.
E.
Miscellaneous Anionic Hydrophilic Groups
1. Phosphates and phosphonic acids.
2. Persulfates, thiosulfates, etc.
3. Sulfonamides.
4. Sulfamic acids, etc.
II.
CATIONIC
A.
Amine Salts (Primary, Secondary, and Ternary)
1. Amino groups joined directly to hydrophobic group.
2. Amino group joined through an intermediate group.
B.
Quaternary Ammonium Compounds
1. Nitrogen joined directly to hydrophilic group.
2. Nitrogen joined through an intermediate group.
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