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How emulsion can stabilized
Emulsions can be stabilized by the use of emulsifiers, finely divided particles adsorbed at the interface and water dispersible hydrocolloids. Emulsifiers may be in the form of proteins, gums, gels fatty acids and phospholipids.
Materials used as emulsifiers have an electric charge opposite to that of the material to which they are added. The emulsifier reduces the interfacial tension existing between the water and the oil, thus making them less repellent to each other.
This can be accomplished because one end (polar end) of the molecule of the emulsifier is soluble in water and the other end (non polar end) is soluble in oil. This permits a film to form around each tiny drop of oil that prevents the drops from running together.
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