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Emulsifier Formulation Blend
Add components and specify mass ratios or weight (grams/kg)
| Emulsifier | HLB Value | Weight (g / %) | Action |
|---|---|---|---|
| Total Formulation Mass | - | 0.00 |
Weighted Average Blend HLB
Calculated using formula: Σ(W_i × HLB_i) / Σ(W_i)
HLB Application Spectrum Scale
Indicator auto-positions based on blend calculation
Matched Functional Zone
Select or enter emulsifiers to calculate overall emulsion characteristics.
Two-Emulsifier Blend Ratio Solver
Calculate exact percentage proportions required of Emulsifier A and Emulsifier B to reach a target HLB.
Must be between HLB A and HLB B.
Calculated Formulation Ratios
Food Emulsifier Reference Library
Comprehensive catalog of food-grade surfactants, E-numbers, and HLB characteristics.
| Emulsifier Name | E-Number / Code | Typical HLB | Solubility / Type | Typical Food Applications | Action |
|---|
Required HLB Values for Food Systems
Target HLB requirements depending on the oil phase and emulsion matrix.
| Food Product / Application | Emulsion Type | Target HLB Range |
|---|
Understanding Griffin's HLB Scale
The Hydrophilic-Lipophilic Balance (HLB) is an empirical expression assigned to surfactants on an arbitrary scale from 0 to 20, proposed by William C. Griffin in 1949.
• Low HLB (< 10): Indicates lipid-soluble (lipophilic/hydrophobic) characteristics, ideal for Water-in-Oil (W/O) emulsions such as butter, margarine, and chocolate.
• High HLB (> 10): Indicates water-soluble (hydrophilic/lipophobic) characteristics, suitable for Oil-in-Water (O/W) emulsions, coffee whiteners, and flavor solubilization.
