REVIEW ARTICLE: THE INFLUENCE OF POLYMER ON EMULSION PREPARATION
Metta Perdana Putri*, Henni Rosaini and Salman Umar
ABSTRACT
Emulsion is a dispersion system which consists of a dispersed phase in small lumps in the form of water and oil that are distributed to the liquid carrier that does not mix with each other. Emulsions are thermodynamically unstable. To produce a stable emulsion, it is necessary to reduce the emulsion droplet size and increase stability such as cellulose polymers, HPMC, Sanxan, and Butylmethacrylate that can be applied in foods such as for cream, mayonnaise, oleogel, and pharmaceutical products.
Keywords: Emulsion, Stability, Cellulose Polymers, HPMC, Sanxan, Butylmethacrylate.
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