Distilled monoglycerides is regarded as a substance that stabilizes an emulsion, which is actually a education two or more liquids that don't blend. One liquid is known as a the dispersed phase, to become dispersed in another liquid, the continuous phase. A large amount of oil and water form a standard types of emulsion wherever oil is a dispersed phase and water could possibly be the continuous phase. Emulsifiers have many common applications as food ingredients, detergents, medical treatments and fire-fighting aids.
 

 Make detergents with mono and diglycerides. An emulsifier stabilizes the interaction between oil and water so the detergents can dissolve the oil in dirty clothing, thus providing a cleaning action. This principle goes for different styles of detergents, shampoos and soaps.
 

 Prepare creams with emulsifiers. Common forms of almost all of these emulsifiers include ceteareth, cetearyl alcohol, emulsifying wax and polysorbate.Make nanoemulsions for medical use. Emulsions through having an extremely small dispersion phase are called nanoemulsions. They are surely typically accustomed to disinfect nonporous surfaces and they are considered to be effective against HIV-1 and tuberculosis.Extinguish fires by spraying these with an emulsifying solution at a high-pressure hose. This program is specially effective against thin layers of flammable liquids described as Class B fires. The emulsifier encapsulates the fuel within a emulsion of fuel and water, which will keep the vapors from combusting.
 

 Use emulsifiers to maintain immiscible liquids from separating in healthy foods. Egg yolk can be described as food emulsifier that has been routinely employed to stabilize lots of people of oil and water in Hollandaise sauce and mayonnaise. Honey and mustard are additionally common food emulsifiers.