EMULSIFIERS

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EMULSIFIERS

Substances which reduces the surface tension at the interface of two normally immiscible phases, allowing them to mix and form and emulsion.

Hydrophilic Lipophilic Balance (HLB)

The balance of size and strength of the hydrophilic (water loving/polar) and the lipophilic (oil loving/non polar) groups on the emulsifier.

HLB of 10-18

Good o/w emulsifier

HLB of 7-9

Good wetting agent; can be used for w/o or o/w emulsifier

HLB of 3-6

Good w/o emulsifier

EMULSION

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

STABILITY

Ratio and the specific weight of the volumes of two phases

Viscosity of the outer phase

Quality/stability of the interfacial film

Degree of division of the inner phase

TYPES OF SIMPLE EMULSION

Oil in water (O/W)

Water in oil (W/O)

Functions

Solubilizing

Stickiness & Tackiness

Defoaming

Agglomeration

Crystal modification

Solid fluidization

Emulsion stabilization

Aeration / Foaming

Texture modification

Antistaling

Emulsification

Palatability improvement

Wetting

Applications of Food Emulsifier

Noodles & Pasta

Frozen dairy products - Ice cream

Confectionery products & Coatings

Cakes

Bread, Rolls, Buns

Types of Food Emulsifiers

AMPHOTERIC

Lecithins

CATIONIC

Amine compounds

ANIONIC

Succinylated monoglycerides

Diacetyl tartaric esters of monoglycerides (DATEM)

NONIONIC

Polyoxyethylene glycol oleates

Polysorbates

Common Food Emulsifiers

Lecithin and Derivatives

Stearoyl lactylates

Polisorbates

Polysorbate 80

Polysorbate 65

Polysorbate 60

Sorbitan esters

Sucrose esters

Mono & Diglycerides