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The emulsifying agents are substances which reduce the interfacial tension between the two phases, thus make them miscible with each other and form a stable emulsion.

Classification: the emulsifying agents are classified into following ways.

Emusifying agents obtained from natural source: Eg; Acacia, tragacanth, agar, pectin, starch and chondrous etc.

Emusifying agents obtained from animal source: gelati , eggyolk and woolfat.

Semi synthetic: carboxy methyl cellulose, HPMC(hydroxy propyle methyl cellulose), EC (Ethyl cellulose) etc.

Sythetic: anionic, cationic

non ionic

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