Food Emulsifier

HLB

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

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

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

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

Stucture

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

Applications

Breads

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

Cakes

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

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

Ice Cream

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

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

Types

Non-ionic

uncharged molecules

Anionic

Negative charged

Cationic

Positive charged

Amphoteric

Positive & negative harged

Functions

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

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

Improve texture of fat-based food by controlling fat polymorphism

How it works?

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