Relationship between Emulsion Stability Index and HLB Value of Emulsifier in the Analysis of W/O Emulsion Stability

W/O형 유화계의 유화안정성 분석에 있어서의 유화안정지수와 HLB값과의 관계 규명

  • Chang, Pahn Shick (Department of Food Science and Technology, Seoul National Polytechnic University) ;
  • Shin, Myung Gon (Rice Utilization Research Center, Korea Food Research Institute) ;
  • Lee, Won Myo (Department of Food Science and Technology, Seoul National Polytechnic University)
  • 장판식 (서울산업대학교 식품공학과) ;
  • 신명곤 (한국식품개발연구원 쌀이용연구센터) ;
  • 이원묘 (서울산업대학교 식품공학과)
  • Received : 1994.06.10
  • Published : 1994.06.25


The stability of W/O emulsions (milk fat : water=4 : 1, w/w) containing various emulsifiers was compared to determine the effect of different chemical types of emulsifiers in relation to the change of HLB value caused by emulsifier type and the influence of single vs. binary emulsifier systems. These variables were compared at emulsifier HLB values of 0.5~16.7 and at emulsifier concentrations of 1.0~3.0%(w/w). Eleven emulsifiers used as 11 different single mixtures and 16 different binary mixtures were evaluated in W/O type emulsion systems containing 20.0%(w/w) of water in milk fat. This W/O emulsion was stable (more than 90.0 of ESI value) in the range of low value of emulsifier HLB (less than 4.7 of HLB value). All the ESI values of binary emulsifier systems were higher than those of single emulsifier systems. But, the influence pattern of emulsifier HLB on this emulsion stability in single emulsifier systems was very similar to the trend in binary emulsifier systems.