Emulsifiers stabilise an emulsion by lowering the interfacial tension between the two liquids that make up the emulsion. Emulsifiers are long-chain compounds having polar groups.
For instance, casein or milk protein, or soap
Emulsifiers stabilise an emulsion by lowering the interfacial tension between the two liquids that make up the emulsion. Emulsifiers are long-chain compounds having polar groups.
For instance, casein or milk protein, or soap