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Emulsifier Referensi | Menu navigasiEncyclopedia britania. 2009. Emulsion chemistry.Food Additive. 2008. Emulsifiers.mengembangkannyas

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emulsiemulsifierorganikpolarnonpolarminyaksabunkarboksilatMolekulalkillesitinmentegamargarinkue










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Emulsifier




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Kuning telur kaya lesitin yang merupakan emulsifier.


Emulsifier atau zat pengemulsi adalah zat untuk membantu menjaga kestabilan emulsi minyak dan air.[1] Umumnya emulsifier merupakan senyawa organik yang memiliki dua gugus, baik yang polar maupun nonpolar sehingga kedua zat tersebut dapat bercampur.[1] Gugus nonpolar emulsifier akan mengikat minyak (partikel minyak dikelilingi) sedangkan air akan terikat kuat oleh gugus polar pengemulsi tersebut.[1] Bagian polar kemudian akan terionisasi menjadi bermuatan negatif, hal ini menyebabkan minyak juga menjadi bermuatan negatif.[1] Partikel minyak kemudian akan tolak-menolak sehingga dua zat yang pada awalnya tidak dapat larut tersebut kemudian menjadi stabil.[1]


Salah satu contoh pengemulsi yaitu sabun yang merupakan garam karboksilat.[2]Molekul sabun tersusun atas ekor alkil yang non-polar (akan mengelilingi molekul minyak) dan kepala karboksilat yang bersifat polar (mengikat air dengan kuat).[1] Pada industri makanan, telur dikenal sebagai pengemulsi (emulsifier) tertua yang pernah ada.[2] Di dalam telur (banyak pada kuning telur dan sedikit pada putih telur) terdapat lesitin yang merupakan suatu emulsifier.[2] Contoh bahan yang dibuat dengan cara ini adalah mentega, margarin, dan sebagian besar kue.[2]



Referensi |




  1. ^ abcdef(Inggris) Encyclopedia britania. 2009. Emulsion chemistry.Diakses pada 10 Juni 2010.


  2. ^ abcd(Inggris) Food Additive. 2008. Emulsifiers.Diakses pada 10 Juni 2010.








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