Emulsifiers are essential for stabilizing mixtures of oil and water by reducing surface tension and interfacial energy, thus preventing separation. These agents possess both hydrophobic tails and hydrophilic heads, allowing them to orient at the phase interface.
Reducing the surface tension by orienting themselves at the phase interface and lowering the interfacial energy that leads to instability
Functions
Improve texture of fat-based food by controlling fat polymorphism
To modify texture,shelf life and rheological properties by complexing with starch and protein components
To stabilize the emulsion, stabilized aerated system and control agglomeration of fat globules
Types
Amphoteric
Positive & negative harged
Cationic
Positive charged
Anionic
Negative charged
Non-ionic
uncharged molecules
Applications
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
Ice Cream
-As aerating agent
-Form stabiliser by destabilizing the product's emulsion
Examples : Polysorbate 65
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
Cakes
-Stabilize the aerated structure
-Promote finer distribution of fat droplets
Examples : mono and diglycerides , propylene glycol ester
Breads
-Dough conditioner & crumb softener
- Form complex with amylose to retard starh retrogradation
Example : stearoyl lactylate
Stucture
Have both hydrophobic tail ( hates water ) and hydrophillic head ( water loving )
HLB
Expresses the balance of size and strength of the hydrophillic & lipophillic groups on emulsifier
