Food Chemistry

HLB Hydrophilic-Lipophilic Balance

A number from 0 to 20 describing an emulsifier's relative affinity for water and oil.

Real-life application

Used by food formulators to pick the right emulsifier for a product — a low-HLB emulsifier suits butter-type spreads, a high-HLB one suits salad dressings.

Related terms

Emulsifier

Food Chemistry

A surface-active molecule with hydrophilic and lipophilic regions that lowers interfacial tension and stabilises an emulsion.

Emulsion

Food Chemistry

A dispersion of one immiscible liquid in another, stabilised by an emulsifier. Oil-in-water as in milk and mayonnaise, or water-in-oil as in butter and margarine.

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