The Emulsifying Activity Index (EAI) Calculator measures how well a substance—usually a protein—can form and stabilize emulsions. Scientists use this tool in food technology, pharmaceuticals, and cosmetics to compare ingredients and understand which ones perform better in creating stable emulsions.
This calculator helps you convert lab data into meaningful surface area values (m²/g), showing how efficiently a protein spreads oil droplets in water. A higher EAI means the emulsifier works more effectively.
Formula of Emulsifying Activity Index Calculator
Detailed Breakdown
- A₅₀₀ – Absorbance of the diluted emulsion measured at 500 nm using a spectrophotometer
- DF – Dilution factor applied before measuring the absorbance
- C – Protein concentration in the water phase (in grams per milliliter, g/mL)
- φ – Volume fraction of oil in the emulsion
- 2.303 – A constant to convert absorbance into optical density
- 10⁴ – A unit conversion factor to express the result in square meters per gram (m²/g)
This formula helps researchers standardize emulsifying capacity, making it easier to compare different samples.
General Terms and Reference Table
| Term | Description |
|---|---|
| Emulsion | A stable mixture of oil and water |
| EAI | Emulsifying Activity Index (m²/g) |
| A₅₀₀ | Absorbance at 500 nanometers |
| Dilution Factor (DF) | The factor by which the sample is diluted before measurement |
| Protein Concentration (C) | The amount of protein in the solution (g/mL) |
| Volume Fraction (φ) | The ratio of oil volume to total emulsion volume |
Example of Emulsifying Activity Index Calculator
Suppose you have:
- A₅₀₀ = 0.8
- DF = 10
- C = 0.02 g/mL
- φ = 0.25
Now apply the formula:
EAI = (2 × 2.303 × 0.8 × 10) / (0.02 × 0.25 × 10⁴)
EAI = (36.848) / (50) = 0.737 m²/g
This means the sample provides 0.737 square meters of emulsified surface per gram of protein.
Most Common FAQs
Higher EAI values (above 1.0 m²/g) often indicate better emulsifying properties.
EAI mainly applies to proteins, but you can adapt the method for other emulsifiers if needed.
This wavelength offers consistent readings for turbid emulsions and is standard in emulsifying studies.