Emulsifier

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Natural Selection

Szerző: Addisyn Schuster

Cell Structure, Function and Organisation

Szerző: Gloria Ng Shu Yi

Idea

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Bread

Szerző: Monique Brik

Emulsifier

Emulsion

Continuous phase- medium in which droplets are dispersed

Dispersed phase- dispersed droplets

One phase dispersed in the other in the form of fine droplets

A dispersed two-phase system, an intimate mixture of two liquids that are immiscible under normal conditions

Type of emulsion

Water in oil emulsion

Oil in water emulsion

Stability of emulsion depends on

Ratio and specific weight of the volumes of the two phase

viscosity of the outer phase

Quality or stability of the interfacial film

Degree of division of the inner phase

Main topic

Application

Cocoa powder

Slow water absorption and reduce clumping

provide greater water affinity and aids dispersion

Margarine and shortening

Water holding ability

Creaming ability

Crystal modification

Promote emulsification

Noodles and pasta

Provide elasticity, and a smooth uniform surface

Increase the water absorption

Ice cream

Foam stabilizer

Destabilising the product's emulsion

Aerating agent

Chocolate

Crystal modifier, inhibit blooming

Cakes

Promote a finer distribution of the fat droplets

Stabilize the aerated structure

Bread

Crumb softener-starch complex retard starch crystallization or retrogradation

Dough conditioner-development of less tacky, more extensible dough.

Example of food emulsifiers

Lecithin

CSL

Sucrose ester

PG ester

Sorbitan ester

DATEM

Succinylated monoglyceride

Lactyated monoglyceride

Acetic acid ester of monoglyceride (Acetylated monoglyceride)

Glycerine Fatty acid ester (Monoglyceride)

Definition

Substance which reduce the surface tension at the interface of two immiscible phases, allowing them to mix and foem an emulsion.

Selection of emulsifier

PIT system

Temperature increase , hydrophobic force become stronger

Phase inversion temperature system relates the complex, temperature dependent phase behavior of certain emulsifier.

HLB system

Higher lipophilicity means lower HLB value, higher hydrophilicity have higher HLB value.

Balance between hidrophilic and lipophilic

Emulsion destabilization

Micelle

Ostwald ripening

Coalescence

Flocculation

Creaming

Emulsion stability system

Macromolecules

Fine particles

Ionic interaction

Interfacial tension

How does emulsifier works?

Formation of steric or electrical barriers that prevent coalescence of the dispersed droplets.

Hydrophilic part into water and lipophilic part into oil.

Emulsifier will arranged themselves on the interface between two immiscible liquids and reduced the surface tension.

Have both a polar group which is water soluble (hydrophilic parts) and non polar group which is oil soluble （lipophilic parts)

Types of emulsifier

Amphoteric

Cationic

Anionic

Nonionic

Function

Surface active ability

Protein modifying ability

Modifying ability for oils and fats

Starch complex foaming ability