Hydrophile Lipophile Balance (HLB) is a way of measuring a substances solubility within water or oil. The HLB system was created as a tool to make it easier to use nonionic surfactants. The HLB system enables you to assign a HLB value to a surfactant and a HLB requirement to the application for that surfactant.

What do you mean by HLB?

Hydrophilic–lipophilic balance (HLB) is the balance of the size and strength of the hydrophilic and lipophilic moieties of a surfactant molecule. The HLB scale ranges from 0 to 20. … Surfactants with HLB values in the 8 to 18 range are most commonly used in O/W emulsions (Griffin, 1949).

How is HLB calculated?

Using the following equation: HLB desired = ( % surfactant A ) × ( HLB Surfactant A ) + ( % surfactant B ) × ( HLB Surfactant B . ) A blend of surfactant A, HLB = 7.8, and surfactant B, HLB = 13.4 produces a combination that is water soluble and contributes other desired properties.

What is HLB system and its method for estimation?

In the HLB System, each emulsifier is assigned a numerical value which we call its HLB. … An emulsifier that is lipophilic in character is assigned a low HLB number (below 9.0), and one that is hydrophilic is assigned a high HLB number (above 11.0). Those in the range of 9-11 are intermediate.

What is HLB test?

The hydrophilic-lipophilic balance of a surfactant is a measure of the degree to which it is hydrophilic or lipophilic, determined by calculating values for the different regions of the molecule, as described by Griffin in 1949 and 1954. Other methods have been suggested, notably in 1957 by Davies.

What is HLB Wikipedia?

HLB International is a global network of independent advisory and accounting firms, comprising member firms in 158 countries. HLB International member firms offer audit, accounting, tax and business advisory services.

What is HLB and its importance?

Hydrophile Lipophile Balance (HLB) is a way of measuring a substances solubility within water or oil. The HLB system was created as a tool to make it easier to use nonionic surfactants. The HLB system enables you to assign a HLB value to a surfactant and a HLB requirement to the application for that surfactant.

What is HLB value of Acacia?

The hydrophile-lipophile balance (HLB) of acacia has been determined in the presence of various ethylene oxide derivatives of sorbitan fatty acid esters. It was also found that different lots of acacia produced the same HLB values. A revised HLB value of 11.87 for acacia has been proposed.

What is HLB Slideshare?

The hydrophilic-lipophilic balance (HLB) number indicates the polarity of the molecules in a range of 1-40, with the most commonly used emulsifiers having a value between 1 and 20. The HLB number increases with increasing hydrophilicity.

Is zwitterionic a surfactant?

Zwitterionic or amphoteric surfactants are surfactants that carry both a positive and a negative charge. As stated, these charges can either be permanent or dependent on the pH value.

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Who developed HLB system?

Created by William C. Griffin in the late 1940s, the HLB System is one of the most successful strategies for developing stable emulsions.

What is the HLB value of Tween 80?

Tween 80 has an HLB value of 15, within the range of HLB 8–18 for oil-in-water (O/W) emulsifiers.

What is HLB value of w/o type of emulsifying agents?

The assigned values range from 1 to 20. Lower HLB values indicate a more lipophilic emulsifier, whereas higher values indicate a more hydrophilic emulsifier. Emulsifiers with HLB numbers in the 3–6 range are best for w/o emulsions, whereas emulsifiers with HLB numbers in the range of 8–18 are best for o/w emulsions.

How is microemulsion formed?

Three components are the basic requirement to form a microemulsion: two immiscible liquids and a surfactant. The majority of microemulsions use oil and water as immiscible liquid pairs.

How is HLB value of surfactant calculated?

Griffin has established an empirical scale as a measure of the HLB values of surfactants. … HLB= E / 5 can be calculated with this equation. E: Percentage by weight of ethyleneoxide • HLB value of fatty acid esters of polyhydric alcohols such as glyceryl monostearate, HLB= 20 [1-(S / A)] is calculated with that equation.

What do you understand by emulsion?

emulsion, in physical chemistry, mixture of two or more liquids in which one is present as droplets, of microscopic or ultramicroscopic size, distributed throughout the other. … Unstable emulsions eventually separate into two liquid layers.

Who owns Hong Leong?

Yang Berbahagia Tan Sri Quek Leng Chan PSM KMNOccupationBusinessmanKnown forCo-Founder of Hong Leong Group

What is function of emulsifying agent?

Emulsifying Agents are the substances added to an emulsion to prevent the coalescence of the globules of the dispersed phase. They are also known as emulgents or emulsifiers. They act by reducing the interfacial tension between the two phases and forming a stable interfacial film.

What is the HLB value of detergent?

The calculated HLB values from both methods can be used to predict the surfactant properties of a surfactant molecule, where a value from 1 to 3 indicates a antifoaming agent; a value from 3 to 6 indicates a W/O emulsifier; a value from 7 to 9 indicates a wetting agent; a value from 8 to 12 indicates an O/W emulsifier; …

What is the HLB value of the emulsifier Tween 20?

Commercial NameChemical NameHLB ValueTween 20Polyoxyethylene sorbitan monolaurate16.7Tween 21Polyoxyethylene sorbitan monolaurate13.3Tween 40Polyoxyethylene sorbitan monopalmitate15.6Tween 60Polyoxyethylene sorbitan monostearate14.9

What is dry gum method Slideshare?

 Dry Gum Method In this method the oil is first triturated with gum with a little amount of water to form the primary emulsion.

What are the examples of emulsions?

Familiar foods illustrate examples: milk is an oil in water emulsion; margarine is a water in oil emulsion; and ice cream is an oil and air in water emulsion with solid ice particles as well. Other food emulsions include mayonnaise, salad dressings, and sauces such as Béarnaise and Hollandaise.

What is zwitterionic form?

A zwitterion is a molecule that has at least two functional groups: one having a positive charge and the other having a negative charge, with an overall charge of zero. … Zwitterions can form from other molecules called ampholytes, or amphoteric compounds and can act as both an acid and a base.

What is Betaine surfactant?

The ester betaines are amphoteric surfactants with foam-boosting performance like CAPB, making them useful as surfactants for the same applications as CAPB, including cosmetic and personal care products, dish liquids, and hard surface cleaners.

What is amphoteric surfactant?

Amphoteric surfactant refers to a surfactant simultaneously carrying the anionic and cationic hydrophilic group with its structure containing simultaneously hermaphroditic ions which are able to form cation or anion according to the (such as pH changes) ambient conditions.

Who coined the term HLB and in which year?

William Griffin, in the late 1940s, introduced the Hydrophilic-Lipophilic Balance system (HLB) as a way of figuring out which emulsifier would work best with the oil phase of an emulsified product [6, 7].

What is the HLB of mineral oil?

The average HLB required to make an oil in water emulsion of mineral oil is 12.

Why is HLB SLS 40?

Since SLS is more soluble in water than the oil, water is the continuous phase while the oil is the internal phase. In addition, SLS has a very high HLB value of 40 meaning it is water soluble and it prefers to form o/w emulsions.

What is the difference between Tween 20 and Tween 80?

One common question regarding the Tween family detergents is the difference between Tween 20 and Tween 80, the two most commonly used members. Tween 20 has lauric acid, while Tween 80 has oleic acid (Figure 3).

What is the difference between polysorbate 80 and Tween 80?

Tween 80 is also a polyethylene sorbitol ester, otherwise known as Polysorbate 80 or polyoxyethylene sorbitan monooleate. It has a molecular weight of 1.31 kDa and works well as a stabilizer and emulsifier, primarily in cosmetics, pharmaceuticals, and food products.

What are the 4 types of emulsifying agents?

Some common types of emulsifiers in the food industry include egg yolk (where the main emulsifying agent is lecithin), soy lecithin, mustard, Diacetyl Tartaric Acid Esters of Monoglycerides (DATEM), PolyGlycerol Ester (PGE), Sorbitan Ester (SOE) and PG Ester (PGME).