Emulsifier
Emulsion
Continuous phase- medium in which droplets are dispersed
Dispersed phase- dispersed droplets
One phase dispersed in the other in the form of fine droplets
A dispersed two-phase system, an intimate mixture of two liquids that are immiscible under normal conditions
Type of emulsion
Water in oil emulsion
Oil in water emulsion
Stability of emulsion depends on
Ratio and specific weight of the volumes of the two phase
viscosity of the outer phase
Quality or stability of the interfacial film
Degree of division of the inner phase
Main topic
Application
Cocoa powder
Slow water absorption and reduce clumping
provide greater water affinity and aids dispersion
Margarine and shortening
Water holding ability
Creaming ability
Crystal modification
Promote emulsification
Noodles and pasta
Provide elasticity, and a smooth uniform surface
Increase the water absorption
Ice cream
Foam stabilizer
Destabilising the product's emulsion
Aerating agent
Chocolate
Crystal modifier, inhibit blooming
Cakes
Promote a finer distribution of the fat droplets
Stabilize the aerated structure
Bread
Crumb softener-starch complex retard starch crystallization or retrogradation
Dough conditioner-development of less tacky, more extensible dough.
Example of food emulsifiers
Lecithin
CSL
Sucrose ester
PG ester
Sorbitan ester
DATEM
Succinylated monoglyceride
Lactyated monoglyceride
Acetic acid ester of monoglyceride (Acetylated monoglyceride)
Glycerine Fatty acid ester (Monoglyceride)
Definition
Substance which reduce the surface tension at the interface of two immiscible phases, allowing them to mix and foem an emulsion.
Selection of emulsifier
PIT system
Temperature increase , hydrophobic force become stronger
Phase inversion temperature system relates the complex, temperature dependent phase behavior of certain emulsifier.
HLB system
Higher lipophilicity means lower HLB value, higher hydrophilicity have higher HLB value.
Balance between hidrophilic and lipophilic
Emulsion destabilization
Micelle
Ostwald ripening
Coalescence
Flocculation
Creaming
Emulsion stability system
Macromolecules
Fine particles
Ionic interaction
Interfacial tension
How does emulsifier works?
Formation of steric or electrical barriers that prevent coalescence of the dispersed droplets.
Hydrophilic part into water and lipophilic part into oil.
Emulsifier will arranged themselves on the interface between two immiscible liquids and reduced the surface tension.
Have both a polar group which is water soluble (hydrophilic parts) and non polar group which is oil soluble （lipophilic parts)
Types of emulsifier
Amphoteric
Cationic
Anionic
Nonionic
Function
Surface active ability
Protein modifying ability
Modifying ability for oils and fats
Starch complex foaming ability
