1. بسم الله الرحمن الرحيم “المواد ذات النشاط السطحي وتطبيقاتها الصناعية”
محاضرة بعنوان :
“المواد ذات النشاط السطحي وتطبيقاتها الصناعية”
مقدمه من:
الدكتور / وجدي إبراهيم أحمد
أستاذ الكيمياء العضوية التطبيقية المشارك

2. الشكل الهيكلي للمركبات ذات النشاط السطحي
Hydrophile
الجزء المحب للماء Tail
الذيل
الرأس Hydrophobe
Head الجزء الكاره للماء
أي أن هذه المركبات تتميز بأنها تتكون من جزئيين أحدهما محب للماء وهي مجموعة قطبية وأخري كاره للماء وهي محبه للدهون والزيوت أي أنها مجموعة غير قطبية.

3. ويمكن تقسم هذه المواد طبقاً لنوع المجموعة القطبية إلي الأنواع التالية:

4. Surfactant Applications

5. Surfactants must be biodegradable -
Additional criteria to be met in specific applications
Criteria
Application
Surfactants must be biodegradable -
- Surfactants must be biodegradable
Low skin and eye irritation
Low oral toxicity
-Must meet marine aquatic toxicity requirements in force in that location
Emulsifier must comply with FDA or BGA regulations for some applications,
Institutional and industrial cleaning product
Toiletry and personal care products
Oil field chemicals (off shore) and oil
Emulsion polymers for coatings, inks
and adhesives

6. Expression of Hydrophile-Lipophile Balance, i.e., the balance of the
HLB Numbers –
Expression of Hydrophile-Lipophile Balance, i.e., the balance of the
size and strength of the hydrophilic (water loving or polar)
HLB Range
Use
1- 6
W/O Emulsifier
7- 9
W/O or O/W Emulsifier
8- 18
O/W Emulsifier

7. Generally, the intended application for a nonionic surfactant will determine the appropriate HLB range. Thus, the HLB range for
W/O emulsion =
O/W emulsion =
Wetting agent =
Detergent = 13-18

8. Common synthetic emulsifiers, used in both food and industrial applications, and their approximate HLB values are listed as follows:
HLB Values
Emulsifier Type
Polysorbates (Tweens)
4-18
Ethoxylated Monoglycerides
12-14
Glyceryl Esters
7-13
Sorbitan Esters (Spans)
4-9
Mono-diglycerides
2-6

9. HLB VALUES OF SOME FOOD EMULSIFIERS
EMULSIFIER HLB VALUE
Oleic acid *
Acetylated monoglycerides
Sorbitan trioleate
Glycerol dioleate
Sorbitan tristearate
Propylene glycol monostearate
Glycerol Monoleate
Glycerol monostearate

10. HLB VALUES OF SOME FOOD EMULSIFIERS
EMULSIFIER HLB VALUE
Sodium Stearoyl lactylate * 8.3
Sorbitan monolaurate )
Polyoxyethylene (20) sorbitan tristearate
Polyoxyethylene (20) sorbitan trioleate
Polyoxyethylene (20) sorbitan monostearate 14.9
Sucrose monolaurate
Polyoxyethylene (20) sorbitan monooleate 15.0
Polyoxyethylene (20) sorbitan monopalmitate 15.6

11. Coffee a wetting agent for the powder.
1-Food Emulsifier :
Coffee
a wetting agent for the powder.
If we wanted a "white" coffee, what would be the function of surfactants?
Emulsion stability, wetting, interaction with proteins?
Calorie reduction- hydrated mono's and di's

12. Orange Drink
Solubilizer for colors Stabilize orange oil Possible cloud

13. Bread
Loaf volume
Entrap gas,
Soften,
Reduces staling
CSL, PS 60

14. Pudding
Emulsification
Wetting agent in powder
Texture modifier

15. Emulsifiers in Cakes

16. Ice cream Emulsion stability and destability, Foam,
Dryness isolate fat before and after homo