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EMULSIFIER by Mind Map: EMULSIFIER
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EMULSIFIER

What is?

Emulsion

Emulsifier

Stability of emulsifier

Degree of division of the inner phase

Quality or stability of interfacial film

Viscosity of the outer phase

Ratio and specific weight of the volumes of the 2 phases

Functions

Promote emulsion stability, stabilize aerated system, control agglomeration of fat globules

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

Improve the texture of fat-based foods by controlling the polymorphism of fats

How does emulsifier work?

Reduce surface tension between 2 immiscible phases due to their molecular structure

Have both polar group with an affinity for water (hydrophilic) , and non-polar group with an affinity for oil (lipophilic)

Lipophilic tails---C16 (palmitic) or longer fatty acids

Polar head group---anionic, cationic, amphoteric, or nonionic functional group

Emulsifiers can orient at the phase interface and lower the interfacial energy that kead to instability

It stabilize emulsion by means of monomolecular interfacial film and also formation of steric and/or electrical barriers that prevent coalescenceof dispersed droplets

Types of emulsifier

Nonionic

Anionic

Cationic

Amphoteric

Properties of some common food prpoerties

Mono- & Di-glycerides

Sucrose Esters

Sorbitan Esters

Polysorbates

Polysorbate 60

Polysorbate 65

Polysorbate 80

Stearoyl Lactylates

Lecithin and derivatives

Application

Bread, Rolls, Buns

Cakes

Confectionery Products & Coatings

Frozen Dairy Products - Ice Cream

Noodle & Pasta

Hydrophilic- Lipophilic Balance (HLB)

Express the balance of size and strength of hydrophilic and lipophilic groups of emulsifier

High HLB value (HLB>10)---relatively more polar molecules

More lipophilic emulsifiers have HLB values from 1-10

HLB values---to describe emulsifying properties of nonionic emulsifiers

HLB 3-6 : good w/o emulsifier

HLB 7-9 : good wetting agent, can be used for w/o or o/w emulsifier

HLB 10-18 : good o/w emulsifier