Using Emulsifiers

Emulsifiers attract polar and nonpolar compounds. You will probably encounter a problem when creating cremes, functional beverages, and other final products that incorporate kavalactones. The reason is that the kavalactones found in the kava root or mostly nonpolar in magnetic nature. Nonpolar compounds will dissolve better in oils, and polar will dissolve in water. So to blend water and oil, formulators will introduce an emulsifier into their recipes. The emulsifier will help hold everything together, so they don't separate into different layers: Polar at the bottom and nonpolar floats to the top.

A good example is making a salad dressing that looked great the day you made it but separated into layers the next day. We call this type a temporary emulsion. Since emulsifiers have both hydrophobic (afraid of water) and hydrophilic (attracted to water) properties, they have the power to mix water and oil permanently.

• Lecithin : Soy Lecithin, sunflower lecithin, canola lecithin

• Coconut milk and other milks

• Sucrose Esters

• Proteins

• Fatty acid esters

• Sodium stearoyl lactylate

• Monoglycerides

• Diglycerides.

• Glycerin

• Mustard

• Egg white

• Egg Yolk (contains lecithin)

There are two basic types of emulsions:

1. Oil in water - 5%-10% Emulsifier is needed

2. Water in oil - 1%-5% Emulsifier is needed

Calculating the emulsifier's hydrophilic-lipophilic balance (HLB) is essential to make sure it remains stable:

HLB is rated on a scale of 0-20. In general, if an emulsifier has an HLB scale of less than 10, it will be better to stabilize water in oil emulsions. If an emulsifier has an HLB scale more significant than 10, it will be better to stabilize oil in water emulsions.

Companies that specialize in Emulsifying agents:

• Dupont

• ADM - Advanced Soy Lecithin emulsifiers such as Peformamix.