FOOD EMULSIFIERS

1. HYDROPHILIC LIPOPHILIC BALANCE (HLB)

1.1. HLB of 3-6

1.1.1. good w/o emulsifiers

1.2. HLB of 7-9

1.2.1. good wetting agent, can be used for w/o & o/w emulsifier

1.3. HLB of 10-18

1.3.1. good o/w emulsifiers

2. COMMON FOOD EMULSIFIERS

2.1. Mono & Diglycerides

2.2. Sucrose Esters

2.3. Sorbitan Esters

2.4. Polisorbates

2.4.1. polysorbate 60

2.4.2. polysorbate 65

2.4.3. polisorbate 80

2.5. Stearoyl Lactylates

2.6. Lecithin and Derivatives

3. APPLICATION OF EMULSIFIERS

3.1. CAKES

3.2. CONFECTIONERY PRODUCTS & COATING

3.3. FROZEN DAIRY PRODUCT

3.4. NODDLES & PASTA

4. STABILITY OF EMULSIFIER DEPENDS ON:

4.1. Degree of division of the inner phase.

4.2. Quality or stability of interfacial film.

4.3. Viscosity of the outer phase

4.4. Ratio and specific weight of the volumes of the 2 phases

5. FUNCTIONS OF EMULSIFIERS

5.1. Promote emulsion stability

5.2. stabilize aerated system

5.3. control agglomeration of fat globules

5.4. Modify texture, shelf life, rheological properties

5.5. Improve the texture of fat-based foods

6. TYPES OF EMULSIFIERS

6.1. Nonionic

6.1.1. mono- and diglycerides

6.1.2. sorbitan esters

6.1.3. sucrose esters

6.1.4. polysorbates

6.1.5. polyoxyethylene glycol oleates

6.2. Anionic

6.2.1. diacetyl tartaric esters of monoglycerides (DATEM)

6.2.2. stearoyl lactylates

6.2.3. succinylated monoglycerides

6.3. Cationic

6.3.1. amine compound

6.4. Amphoteric

6.4.1. various lecithin

7. HOE DOES EMULSIFIERS WORK

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

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

7.3. Emulsifiers can orient at the phase interface and lower the interfacial energy that lead to instability

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