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food.emulsion-stability-HLB Calculator
Calculates the required Hydrophilic-Lipophilic Balance (HLB) for an oil-water emulsion and suggests surfactant blend ratios to match it. An HLB mismatch is the primary cause of emulsion instability — creaming, flocculation, or phase separation.
Inputs
Surfactant Mass G
Total mass (kg). Distinct from weight — weight = mass × gravity. Mass is constant; weight varies with location.
Oil Mass G
Total mass (kg). Distinct from weight — weight = mass × gravity. Mass is constant; weight varies with location.
Hlb Surfactant
Reference formula or conversion factor shown for context.
Oil Required Hlb
Reference formula or conversion factor shown for context.
Results
HLB match (|ΔHLB|)
The value at the specified point or condition.
emulsion stability prediction
Measure of how robust the system, structure, or process is to perturbations. Low stability means small changes can cause large deviations.
surfactant loading (%)
Sample size or count used in the calculation.
HLB 8-18
Reference formula or conversion factor shown for context.
HLB 3-6
Reference formula or conversion factor shown for context.