介绍了乳化作用的概念和乳状液的形成条件,简述了乳状液的基本性质、分类、鉴定方法及影响乳状液稳定性的因素,概述了如何选择乳化剂及HLB值的计算,介绍了乳化剂在农药、沥青、化妆品、食品和香料香精行业中的应用。
Concept with respect to emulsification Basic properties, classification, appraising method and the conditions for emulsion formation were introduced. and factors that affects stability of the emulsion were briefed. Way for selecting the emulsifier and calculation of HLB fields of pesticide, asphalt paving, cosmetics preparation, value were summarized. Applications of emulsifier in foods, fragrances and flavors were described