အစားအစာ ဖြည့်စွက်ပစ္စည်းများနှင့် အာဟာရဓာတ်

Emulsi 100 is a substance that helps mix two or more liquids that typically don't mix well together, such as oil and water. It works by reducing the surface tension between the liquids, allowing them to blend into a stable mixture called an emulsion.

Key Features:

• Amphiphilic Nature: Emulsifiers have molecules with both hydrophilic (water-attracting) and hydrophobic (water-repelling) parts. This dual nature allows them to interact with both oil and water, reducing surface tension and promoting the mixing of these otherwise immiscible liquids
• Reduction of Surface Tension: They lower the surface tension at the interface between oil and water, which helps to break down larger droplets into smaller ones and keeps them dispersed throughout the mixture.
• Improved Texture and Consistency: By stabilizing the emulsion, emulsifiers contribute to a smooth and uniform texture in products like sauces, dressings, and lotions.
• Varied Applications: Emulsifiers are versatile and can be used in a wide range of industries, including food, pharmaceuticals, cosmetics, and agriculture.