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Emulsifier by Mind Map: Emulsifier
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Emulsifiers are substances which act to reduce the interfacial tension between 2 immiscible phases (oil & water) and allow (W/O or O/W) emulsion to form.








Combination of oil and water in a compatible dispersion.

Emulsion stabilization

To improve the stability or quality of an emulsion.


To initiate or control gas-in- liquid dispersion.


De-emulsification of gas-in-liquid emulsions usually on top of liquid systems.


Complexing action on starch, to reduce firming of crumb.


Reduction of interfacial tension between liquid and solid surfaces to cause the liquid to spread more quickly and evenly.

Texture modification

Complexing action on starch to reduce clumping, and improve consistency and uniformity.

Crystal modification

Modification of polymorphic form, and size and rate of growth in fat crystals.


Improvingability of liquid-in-liquid dispersions to form clear solution.

Properties of Emulsifiers

Mono- & Diglycerides

Sucrose Esters

- HLB 7-13 - Can be W/O or O/W emulsifiers

Sorbitan Monostearate (SPAN 60)

Polysorbate 60

Polysorbate 65

Polysorbate 80

Stearoyl Lactylates



Bread, rolls, Buns


Emulsifier in cakes: - stabilize the aerated structure - promote finer distribution of fat droplets - increase viscosity of the water phases

Confectionery products

Emulsifier in confectionery products: - inhibit bloom (stabilize the intermediate beta' form of the fat) - stabilize gloss - improve palatability

Frozen dairy Products

Emulsifier in ice- cream: - aerating agent - foam stabilizer ( destabilizing the products emulsion)

Noodles & Pasta

Emulsion Types

W/O emulsion

O/W emulsion

Hydrophilic Lipophilic Balance (HLB)

HLB 1-2

HLB 3-6

HLB 7-9

HLB 10-18

Selection Factors

Approved emulsifiers

Functional requirement of food system (antistaling, stabilise foam and etc.)

The method of processing

The form of finished product (W/O or O/W)

Usage level & method of incorporating

Combination of diff. emulsifiers to achieve most stable emulsion.