sodium lactate dispersed phase

 The hydrophilic and lipophilic emulsifiers in the dough separately on the base , the dough in water and oil absorption within , thereby reducing interfacial tension of oil and water phases , and make the lactic acid powder inside the original multi- immiscible dispersed phase system can be homogeneous , the formed emulsion can be water -in-oil and oil-in- water types. The former water dispersion , the latter oil dispersion . calcium lactate emulsifying capacity and its hydrophilic , lipophilic much information . Generally available "hydrophilic -lipophilic balance value " ( i.e. HLB) to represent the difference between the emulsifying ability .