Application dosage. As a very general rule of thumb, the emulsifier is applied at about 20% of the oil phase. There are some emulsifiers that might work best at lower concentrations and there are some that should be applied at higher concentrations (especially when working with low oil concentrations).

How do you use emulsifiers?

Emulsifiers are used in creams and lotions to mix water with oils. Since water and oil do not mix but stay separated, an additional agent (emulsifier) is necessary to form a homogenous mixture keeping water and oil together.

When would an emulsifier be used?

Emulsifiers are often used in food technology, for example to keep products moist or greasy (such as cakes and bread) or to mix fat-soluble substances with water, such as margarine. An example of an emulsifier in food is lecithin. Lecithin is in egg yolk and is used for example in making mayonnaise.