當二種或二種以上互不相溶液體藉助乳化劑(Emulsifiers)，或安定劑(Stabilizers)及外力的作用，使其中一種液體形成小滴狀(Droplets)分散在另一液體中，並產生安定性，此現象稱為乳化，液體稱為乳化液。形成小滴狀液體為分散相，包圍在小滴狀液體外圍的液體稱為連續相。
食品中的乳化液比油水混合物複雜，如牛奶、奶茶、豆漿等，在熱力學上屬於不安定狀態。分散相中的小滴狀業體會聚集在一起以減少與連續相接觸的面積，以便於事出多餘能量形成熱力學上較安定的油水分離狀態。
這種油水分離狀態主要表現在：浮油(Creaming)；凝聚(Flocculation)，併合(Coalescence)。界由乳化劑、安定劑以及機械力的作用，使小油滴(O/W)或小水滴(W/O)分散在連續相中，並維持安定即為乳化劑和安定劑的功能。
乳化劑、安定劑是一種『界面活性劑』，可以：
藉由對各種乳化劑、親水性膠體的深入瞭解所帶來的知識，我們開發出一系列可以應用在冷藏、常溫保存的：咖啡、奶茶、椰奶等產品所適用的乳化安定劑。
Stabilizers Range
Definition of emulsifier and stabilizer.
When two or more kinds of mutually incompatible liquids are dispersed by emulsifiers, stabilizers and external forces, one of the liquids is formed into droplets dispersed in another liquid, and is produced. Stability, this phenomenon is called emulsification, and the liquid is called emulsion. The droplet-forming liquid is formed as a dispersed phase, and the liquid surrounding the periphery of the droplet-shaped liquid is referred to as a continuous phase.
The emulsion in food is more complex than the oil-water mixture, such as milk, milk tea, soy milk, etc., which is thermodynamically unstable. The droplets in the dispersed phase will gather together to reduce the area in contact with the continuous phase in order to generate excess energy to form a thermodynamically stable oil-water separation state.
This oil-water separation state is mainly manifested in: oil slick (Creaming); flocculation, and coalescence. The action of emulsifier, stabilizer and mechanical force causes small oil droplets (O/W) or water droplets (W/O) to be dispersed in the continuous phase, and maintains the function of emulsifier and stabilizer.
Emulsifiers and stabilizers are "interacting agents" that can:
Through the knowledge of various emulsifiers and hydrophilic colloids, we have developed a series of stabilizers that can be applied to cold storage and storage at room temperature: coffee, milk tea, coconut milk and other products.
Stabilizers Range
