1. FUNCTION
1.1. Starch complexing
1.1.1. To retard retrogradation & anti-staling in baked goods
1.1.2. To prevent noodles from sticking together
1.1.3. To inhibit gelation in dessert & flour paste
1.1.4. To protect starch granule thus giving a smooth texture in instant mashed potato
1.2. Protein modifying ability
1.2.1. To modify gluten especially dough conditioners
1.3. Modifying ability of fat & oil
1.3.1. To modify crystal in chocolate, margarine & shortening thus delaying fat bloom
1.3.2. To improve plasticity, water holding ability & creaming ability
1.4. Surface active property
1.4.1. As foaming agent in cake, ice cream & whipping cream
1.4.2. As a defoaming agent in tofu & jam
1.4.3. To improve wettability in powdered food, coffee whitener & chewing gum by reducing interfacial tension
1.4.4. To prevent formation of lump in cocoa powder
1.4.5. Emulsification
2. APPLICATION
2.1. Bread
2.1.1. Diacetyl tartaric acid ester as dough strengtheners to improve texture & volume
2.1.2. Mono- and diglyceride as dough conditioners allowing softer crumb structure thus increasing shelf life
2.2. Ice cream
2.2.1. To provide smooth texture
2.2.2. To control melting time so that it does not melt quickly
2.2.3. To improve freeze thaw stability
2.3. Margarine
2.3.1. To enhance spreading effect
2.3.2. To prevent splaterring
2.4. Chocolate
2.4.1. To delay fat bloom
2.4.2. To prevent crystal growth
2.4.3. To improve moulding
2.5. Confectionary
2.5.1. To control viscosity/ flowability
2.5.2. To reduce loss of product
2.6. Processed meat
2.6.1. To stabilize emulsion
2.6.2. To distribute the fat finely throughout the product
2.7. Noodles
2.7.1. Amylose in starch granule dissolves causing stickiness
2.7.2. To form a starch complex which protects starch granules
3. EXAMPLE
3.1. Lecithin
3.2. DATEM
3.3. PGPR
3.4. AMP
3.5. Mono- & diglycerides
3.6. Hydrocolloid emulsifier
3.6.1. Locust bean gum
3.6.2. Xanthan gum
3.6.3. Arabic gum
3.7. Citric acid ester
3.8. Sodium stearoyl lactylate
4. EMULSION
4.1. Mixture of 2 immiscible substances in which one phase (dispersed phase) is dispersed with another phase (continuous phase)
4.1.1. Oil in water emulsion
4.1.2. Water in oil emulsion
4.2. Mechanical force applied to stabilize the emulsion temporarily if no emulsifier added
4.3. Emulsifier can be added to stabilize emulsion
4.4. Particle size affects the stability of emulsion.
4.4.1. Smaller particle size, stable emulsion
5. STRUCTURE
5.1. Hydrophobic tail (water-hating)
5.1.1. Attach to oil molecule
5.2. Hydrophilic head (water-loving)
5.2.1. Attach to water molecule
6. CLASSIFICATION
6.1. Ionic charge
6.1.1. Cationic
6.1.1.1. Possess positive charge
6.1.1.2. Used in acidic/ neutral solution
6.1.2. Anionic
6.1.2.1. Posses negative charge
6.1.2.2. Used in alkaline solution
6.1.2.3. Eg: stearoyl lactylates, diacetyl tartaric acid, esters of monoglycerides
6.1.3. Non-ionic
6.1.3.1. Uncharged molecule
6.1.3.2. Sensitive to pH
6.1.3.3. Eg: monoglyceride, diglyceride, sucrose ester
6.1.4. Amphoteric
6.1.4.1. Possess both positive & negative charges
6.1.4.2. Eg: lecithin
7. HYDROPHILIC- LIPOPHILIC BALANCE (HLB)
7.1. Ratio of the weight % of hydrophilic & lipophilic groups in an emulsifier
7.2. Values range from 0-20
7.2.1. HLB < 9: Lipophilic
7.2.2. HLB > 10: Hydrophilic