
Cetearyl Glucoside 25-CA68

Description of Emulsifying: to emulsify means to mix two liquids together which normally do not mix easily (eg vinegar and olive oil) by adding an emulsifier (mustard) to create a stable and homogeneous emulsion (salad dressing). Emulsifiers enhance the kinetic stability in order to stabilize an emulsion. Emulsifying agents can be classified as surfactants. Emulsifiers, like surfactants, have a hydrophilic side and a hydrophobic side. This means that, depending on the molecule, they either prefer to be in water or in oil. Two kinds of emulsions can be denoted, oil-in-water (O/W) and water-in-oil (W/O). The first, O/W, is formed by emulsifiers that are more soluble in water. W/O emulsions are formed by emulsifiers that are more soluble in oil.
Emulsifying agents are important for many market segments, from food to pharmaceuticals and from personal care to cleaning. IngrePol PEG-7GC or Potassium Cetyl Phosphate or Peg 75 Lanolin50 are examples of emulsifying agents used in personal care and cleaning.