Food Emulsifier

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Food Emulsifier

How it works?

Reducing the surface tension by orienting themselves at the phase interface and lowering the interfacial energy that leads to instability

Functions

Improve texture of fat-based food by controlling fat polymorphism

To modify texture,shelf life and rheological properties by complexing with starch and protein components

To stabilize the emulsion, stabilized aerated system and control agglomeration of fat globules

Types

Amphoteric

Positive & negative harged

Cationic

Positive charged

Anionic

Negative charged

Non-ionic

uncharged molecules

Applications

Noodles & Pastas

-To protect starch granules and improve quality of starchy food - In noodles, it increases the water absorption rate which caused the noodles to become less sticky -In spaghetti, it provides a feeling of elasticity and smooth uniform surface which inhibi

Ice Cream

-As aerating agent -Form stabiliser by destabilizing the product's emulsion Examples : Polysorbate 65

Confectionary Products

-To inhibit bloom, stabilize gloss and improve palatibility -As crystal modifier Examples : distilled monoglycerides, lactic acid ester of monoglycerides, sorbitan mostearate and polysorbate 60

Cakes

-Stabilize the aerated structure -Promote finer distribution of fat droplets Examples : mono and diglycerides , propylene glycol ester

Breads

-Dough conditioner & crumb softener - Form complex with amylose to retard starh retrogradation Example : stearoyl lactylate

Stucture

Have both hydrophobic tail ( hates water ) and hydrophillic head ( water loving )

HLB

Expresses the balance of size and strength of the hydrophillic & lipophillic groups on emulsifier

Low HLB ( 3-6 ) - a good o/w emulsifier

Medium HLB ( 7-9 ) - Good wetting agent , can be used in both o/w & w/o emusulsifier

High HLB ( >10 ) Relatively more polar ( hydrophillic ) , Good w/o emulsifier