Extraction Techniques of Natural Emulsifiers and Characterization of Emulsions-a Review
نویسنده
چکیده
An emulsifier is a molecule with a hydrophobic/lypophilic end and hydrophilic end,respectively. Emulsifiers are used in stabilizing various oil-in-water and water-in-oil emulsions by reducing the surface energy and surface tension of the two interfaces. They find wide applications in food and pharmaceutical industries. Many of the emulsifiers can be obtained from natural sources. Some of them include soya bean, egg yolk, lady’s finger, orange peels, beeswax etc. This paper is intended to review various extraction techniques and characterization of naturally obtained emulsifiers. Rheological properties of the extracted yolk-based emulsions and gel networks of the emulsifiers are also discussed. pH, temperature effects on the emulsions are also enlisted in this review.
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