Emulsifier & Suspending Agents

Cat.No. Product Name CAS Inquiry
PE-0112 Egg yolk lecithin 93685-90-6 Inquiry
PE-0115 Poloxamer 188 9003-11-6 Inquiry
PE-0114 Polysorbate 80/Tween 80 9005-65-6 Inquiry
PE-0111 Sodium Alginate 9005-38-3 Inquiry
PE-0113 Soybean phospholipids 8002-43-5 Inquiry

Product Description

Emulsifier & Suspending Agents are used to stabilize mixtures of two or more immiscible substances, such as oil and water. CD Formulation provides customers with professional products and customization services corresponding to your products.

  • Emulsifiers

Emulsifiers are substances that help to mix two immiscible liquids by reducing the surface tension between them. Emulsifiers contain hydrophobic and hydrophilic groups that allow them to form stable emulsions of two liquids. Examples of common emulsifiers include lecithin, sodium stearoyl lactate, and polysorbate 80.

  • Suspending agents

Suspending agents are substances that help keep solid particles suspended in a liquid, preventing them from settling to the bottom. They work by increasing the viscosity of the liquid, forming a network of particles that trap the solid particles and prevent them from settling. Suspending agents are commonly used in pharmaceuticals and oral suspensions.

How Emulsifier & Suspending Agents Work

When an emulsifier is added to a mixture of oil and water, it orients itself at the interface of the two liquids, with its hydrophobic tail inserted into the oil phase and its hydrophilic head extending into the water phase. This reduces the surface tension between the two phases, allowing them to mix together. The emulsifier forms a layer around the oil droplets, called micelles, which stabilizes the emulsion and prevents the oil droplets from coalescing and separating from the water.

Suspending agents serve to increase the viscosity of the liquid and form a network of particles that trap solid particles and prevent them from settling. When a suspending agent is added to a liquid containing solid particles, it forms a gel-like structure that surrounds the solid particles and keeps them in suspension. The network of particles formed by the suspending agent prevents the solid particles from settling to the bottom of the liquid or floating to the top.

The effectiveness of emulsifiers and suspending agents depends on various factors, such as the concentration of the chemical, the properties of the liquid or solid being stabilized, and the processing conditions. By stabilizing mixtures of incompatible liquids or suspending solid particles, these chemicals can improve the performance and consistency of various products.

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