When oil and water are combined, they typically do not mix, but emulsifiers can help blend these substances together. Emulsifiers have one end that is hydrophilic, or water-loving, and another that is hydrophobic, or oil-loving. When added to an unmixable liquid, emulsifiers align themselves along the interfacial layer where oil separates from water. This positioning allows for the oil and water to disperse finely in each other, creating a stable and homogenous emulsion.
Emulsifiers play an important role in the manufacture of many food products, improving their appearance, taste, texture, and shelf life. They are widely used in the production of margarine, mayonnaise, creamy sauces, candy, packaged processed foods, confections, and bakery products.
Types of Emulsifiers
Emulsifiers used in food production come in two forms: purified natural products sourced from plant or animal origins, or synthetic chemicals with similar structures to natural products. For example, lecithin (E322) is a widely used emulsifier found in chocolate products that can be sourced from soybeans (oil), eggs, liver, peanuts, and wheat germ. Pectin (E440), another common emulsifier, is naturally found in fruits such as apples and pears.
Common Applications of Emulsifiers in Food
Emulsifiers are used in a variety of food products, including:
Bread: As little as 0.5% emulsifier added to the dough can enhance volume, create a softer crumb structure, and prolong shelf life. Dough strengtheners (e.g., diacetyl tartaric acid esters and sodium or calcium stearoyl-2-lactylate) and dough softeners (e.g., mono- and di-glycerides of fatty acids) are two types of emulsifiers used in bread.
Chocolate: All chocolate products contain 0.5% of lecithin (E322) or ammonium phosphatide (E442), which provide the right consistency and allow for moulding into different shapes. Sorbitan tristearate (E492) can delay the development of bloom, which occurs when chocolate is stored at too high temperatures and appears dull or white on the surface.
Ice cream: Emulsifiers are added during the freezing process to promote a smoother texture, ensure the ice cream does not melt rapidly after serving, and improve freeze-thaw stability. Commonly used emulsifiers in ice cream production include mono and diglycerides of fatty acids (E471), lecithin (E322), and polysorbates (E432, E436).
Margarine: Mono and diglycerides of fatty acids (E471) and lecithin (E322) are widely used emulsifiers in margarine to ensure water droplets are finely dispersed in the oil phase, providing the required stability, texture, and taste.
Processed meat: Sausages contain meat proteins, fat, and water, which are bound together in a stable emulsion by emulsifiers. Emulsifiers help distribute fat finely throughout the product, and mono and diglycerides of fatty acids (E471) and citric acid esters (E472c) are commonly used in processed meat manufacturing.
Conclusion
Emulsifiers are critical in the food industry, allowing for the combination of substances that would not typically mix, and improving the properties of many food products. Understanding the function and applications of emulsifiers provides useful insights for the food industry.
Source
What are emulsifiers and what are common examples used in food?
29 Aug 2023
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