Basic physical concepts in food matrices - Hydrophilic-lipophilic balance
3 important questions on Basic physical concepts in food matrices - Hydrophilic-lipophilic balance
How can different surface active agents be categorised?
- Packing parameter
- Hydrophilic/lipophilic balance (HLB)
What does a high HLB mean?
More hydrophilic groups, larger affinity for the water phase.
What does a low HLB mean?
More hydrophobic groups and will have more affinity for the oil phase.
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