EMULSIFIERS

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

Common Food Emulsifiers

Mono & Diglycerides

Sucrose esters

Sorbitan esters

Polisorbates

Polysorbate 60

Polysorbate 65

Polysorbate 80

Stearoyl lactylates

Lecithin and Derivatives

Types of Food Emulsifiers

NONIONIC

Mono & Diglycerides

Sorbitan esters

Sucrose esters

Polysorbates

Polyoxyethylene glycol oleates

ANIONIC

Stearoyl lactylates

Diacetyl tartaric esters of monoglycerides (DATEM)

Succinylated monoglycerides

CATIONIC

Amine compounds

AMPHOTERIC

Lecithins

Applications of Food Emulsifier

Bread, Rolls, Buns

Cakes

Confectionery products & Coatings

Frozen dairy products - Ice cream

Noodles & Pasta

Functions

Wetting

Palatability improvement

Emulsification

Antistaling

Texture modification

Aeration / Foaming

Emulsion stabilization

Solid fluidization

Crystal modification

Agglomeration

Defoaming

Stickiness & Tackiness

Solubilizing

EMULSION

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

TYPES OF SIMPLE EMULSION

Water in oil (W/O)

Oil in water (O/W)

STABILITY

Degree of division of the inner phase

Quality/stability of the interfacial film

Viscosity of the outer phase

Ratio and the specific weight of the volumes of two phases

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 3-6

Good w/o emulsifier

HLB of 7-9

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

HLB of 10-18

Good o/w emulsifier