Emulsionstechnologie und „HLB”︁-Wert

Emulsion Technology and HLB-Value The author deals with the main factors for the choice of emulsion method, the vulume ratio of the phases, the function of the emulsifier and its properties. The HLB-value and the EHLB-values of the different substances present in the emulsions are discussed. The HLB-values of different emulsifiers, solubilisers, detergents and wetting agents are given.     

„Halbfettmargarine”︁ und das neue Margarinegesetz

“Half Fat Margarine” and the New Margarine Legislation The new margarine law dated 28th May 1974 ammending the previous legislation legally permits the sale of a low calory spread on vegetable fat basis (“Half Fat Margarine”) in the Federal Republic of Germany. This law also provides a new definition of margarine, in addition to clauses that are applicable to half fat margarine. The regulations of the new legislation are explained. Moreover, the official regulations of various countries are given, in which the so called “low fat spreads” are already in market. Furthermore, another regulation concerning similar products on milk fat basis, which came into force almost simultaneously, is discussed.