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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