What is Emulsifier?
{{no sources}} An '''emulsifier''' is an [[additive]] which helps two [[liquid]]s mix. For example, [[water]] and [[oil]] separate in a glass, but adding an emulsifier will help the liquids mix together.<ref>{{Cite web|title=Emulsifier - an overview {{!}} ScienceDirect Topics|url=https://www.sciencedirect.com/topics/engineering/emulsifier|access-date=2021-09-04|website=www.sciencedirect.com}}</ref> Some examples of emulsifiers are egg yolks and mustard. An emulsifier consists of a water-loving hydrophilic head and an oil-loving hydrophobic tail. The hydrophilic head is directed to the aqueous phase and the hydrophobic tail to the oil phase. The emulsifier positions itself at the oil/water or air/water interface and, by reducing the surface tension, has a stabilising effect on the [[emulsion]].<ref>{{Cite web|title=EFEMA - What is an emulsifier?|url=http://www.emulsifiers.org/ViewDocument.asp?ItemId=11&Title=What|access-date=2021-09-04|website=www.emulsifiers.org}}</ref> == Operation == Emulsifiers belong to the surfactants, usually with a grease-loving (lipophilic) and a water-loving (hydrophilic) part, which can nest around boundary layers between aqueous and greasy parts. Grease and water repel each other, making an emulsion without emulsifier easily fall apart. An emulsifier prevents this rejection because it projects the water-loving side towards the water and the fat-loving side towards the fat. The extent to which the hydrophilic or lipophilic character dominates is represented by the HLB value of the surfactant (HLB = Hydrophilic-Lipophilic Balance). A high HLB value (10 to 18) indicates a hydrophilic substance suitable for emulsifying fats or oils in water. Substances with a low HLB (3 to 8) are lipophilic and suitable for water-in-oil emulsions.<ref>{{Cite web|title=Properties of Emulsifiers {{!}} Riken Vitamin|url=https://www.rikenvitamin.com/foodingredients/emulsifier/properties.html|access-date=2021-09-04|website=www.rikenvitamin.com}}</ref> Emulgators are used in cosmetics for example in creams and