Emulsfier

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Emulsfier

Function of emulsifier in foods

Peanut butter

•Inhibit oil separation

Potatoes

•Improve texture and whip •Reduce stickiness

Pasta products and snacks

•Improve texture •Reduce stickiness •Aid extrusion •Impart crispness

Cake and sponge improver

•Ensure good fat distribution in batter •Aid moisture retention in finished cakes •Facilitate mechanical handling •Improve aeration and volume •Better texture and shelf life

Bakery and other starch products

•Crumb softener •Volume enhancer •Dough conditioner

Hydrophilic-lipophilic balance (HLB)

-High lipophilic-low HLB (1-10) -High hydrophilic-high HLB (>10)

Emulsion destabilization

•Creaming •Flocculation •Coalescence •Ostwald ripening

Stabilization of emulsion through… (actions)

By macromolecules (physical barrier to coalescence)

-Protein -Gum

By fine particle

-Powdered silica -Basic salt -Plant fragment

Ionic interaction (DLVO theory)

Increase interfacial tension (with surface active properties)

Type of emulsifier

Amphoteric (both positive and negative charges)

•Various lecithins

Cationic (positive electrical charges) *toxic

•Amine compounds

Anionic (negative electrical charges)

•Stearoyl lactylates •Diacetyl tartaric esters of monoglycerides (DATEM) •Succinylated monoglycerides

Non-ionic (uncharged)

•Mono- and diglycerides •Sorbitan esters •Sucrose esters •Polysorbates •Polyoxyethylene glycol oleates (all contain an – oh functional group)

Function of emulsifier

•As surfactant •Starch complex forming ability •Modifying ability for oils and fats •Protein modifying ability •Antibacterial and antifungal •Plasticizing

Factors affect stability of an emulsion

•Degree of division of the inner phase •Quality/stability of the interfacial film •Viscosity of the outer phase •Ratio & the specific weight of the volumes of the two phases

Type of emulsion

w/o eg. Margarine

o/w eg. Milk