To form a suspension by mixing together two or more liquids which are not soluble in each other, i.e. small droplets of one liquid (inner phase) are suspended in the other liquid(s) (outer phase) with the help of an emulsifier system using surfactant blends.
Example: milk (fat in water)
Products
- An-ionic Emulsifier Components
Calsogen and Phenyl sulphonate grades,
e.g. Phenyl sulphonate CA, Calsogen EH
- Non-ionic Emulsifier Components
Emulsogen EL grades
Emulsogen V 2436
Sapogenat T grades
Arkopal/Hostapal N grades
Emulsogen TS grades
Emulsogen 3510
Emulsogen V 1816
Genapol C, LA, O, U etc. grades
Emulsogen M (single component emulsifier for mineral oils)
Emulsogen 4156
- Blends
Emulsogen IT
Emulsogen T (emulsifier blend for vegetable oils)
|