Emulsfier

o/w eg. Milk

w/o eg. Margarine

•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

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

Non-ionic (uncharged)

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

Anionic (negative electrical charges)

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

Cationic (positive electrical charges) *toxic

•Amine compounds

Amphoteric (both positive and negative charges)

•Various lecithins

Increase interfacial tension
(with surface active properties)

Ionic interaction (DLVO theory)

By fine particle

-Powdered silica
-Basic salt
-Plant fragment

By macromolecules
(physical barrier to coalescence)

-Protein
-Gum

•Creaming
•Flocculation
•Coalescence
•Ostwald ripening

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

Bakery and other starch products

•Crumb softener
•Volume enhancer
•Dough conditioner

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

Pasta products and snacks

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

Potatoes

•Improve texture and whip
•Reduce stickiness

Peanut butter

•Inhibit oil separation