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