Paper No.

: 13

Paper Title: FOOD ADDITIVES

Module – 11: Emulsifiers for the food industry

11.1 Introduction

Emulsifiers are additives that allow normally immiscible liquids, such as oil and water, to
form a stable mixture.
An emulsion is a blend of two immiscible liquids, with droplets of one phase (dispersed
phase) distributed in the other phase (continuous phase). In general these are unstable systems in
which the dispersed phase droplets tend to agglomerate or coalescence and separate out. The
boundary between the two phases is called the interface.

Emulsifiers contain b oth hydrophilic and lipophilic parts. The hydrophilic head is easy to
hydrate (water soluble) and the lipophilic tail is impossible or v ery difficult to hydrate (oil
soluble). Emulsifiers concen trate at the interface between oil and water and reduce the surface or
interfacial tension, thereby making the emulsion more stable (Figur e: 11.1). In many industries
emulsifiers are referred to as “surfactants”, which is an abbreviation of surface active agents.

Figure: 11.1 Working of Emulsifier

In commercial food emulsifiers the hydrophilic part can consist of glycerol, sorbitol,
sucrose, propylene glycol or polyglycerol. The lipophilic part is formed by fatty acids derived
from fats and oils such as soybean oil, rapeseed oil, coconut oil and palm kernel oils.
The stability of an emulsion depends on:
 Droplet size: a smaller droplet size facilitates emulsion stability. The droplet size can be
influenced by homogenization.
 Viscosity of continuous phase: a higher viscosity facilitates emulsion stability. The
viscosity of the water phase can be influenced by the addition of hydrocolloids or
thickening agents.
 Specific density of the two phases: if the difference in density between the two phases is
small, the emulsion will be more stable. For essential oils in beverages weighting agents
can be used to increase the density of the essential oil.
 Quality of the interfacial film: the film can consist of emulsifiers and / or proteins.

11.2 HLB: Hydrophilic Lipophilic Balance Concept

Emulsifiers can be characterized by the Hydrophilic Lipophil ic Balance. The balance is
measured on molecular weight and is an indication of the solubility o f the emulsifier. The HLB
scale varies between 0 and 20.
An emulsifier with a low HLB value is more soluble in oi l and promotes water-in-oil
emulsions. An emulsifier with a high HLB value is more soluble i n water and promotes oil-
in- water emulsions.
The HLB value is a somewhat theoretical value, it only consi ders water and oil, and food
systems are more complicated. But the HLB value of an emulsifier can be used as an indication
about its possible use.

11.3 Emulsifiers used in the food processing industry

Following emulsifiers are generally used in the food processing industry
E number Short name Long name
E 322 Lecithins Lecithins
E 432 – 436 Polysorbates Polyoxyethylene sorbitan esters

E 471 MDG / Monoglycerides Mono- and diglycerides of fatty

acids
E 472 a ACETEM Acetic acid esters of MDG
E 472 b LACTEM Lactic acid esters of MDG
E 472 c CITREM Citric acid esters of MDG
 Diacetyl tartaric acid esters of
E 472 e DATEM
MDG
E 473 Sucrose esters Sucrose esters of fatty acids
E 475 Polyglycerol esters Polyglycerol esters of fatty acids
E 476 PGPR Polyglycerol polyricinoleate

E 477 Propylene glycol esters Propane-1,2-diol esters of fatty

acids
E 481 SSL Sodium stearoyl-2-lactylate
E 482 CSL Calcium stearoyl-2-lactylate
E 491 – 495 Sorbitan fatty acid esters

11.4 Functions of emulsifiers:

 Formation of emulsion: Reduction of surface as interfaci al tension at the surface or

interface, which promotes mixing of two immiscible liquids. (Emulsification)
 Stabilization of emulsion: Formation of phase equilibrium between water-emulsifier-oil
at the interface whichstabilizes the emulsion.
 Modification of textural and rheological properties of foods : By interaction with starch
and protein components in foods.
 Modification of the crystallization of fats and oils.
 Other: aeration, agglomeration, antisplattering, coating, creaming, crumb softening,
dough strengthening, extrusion aid, fat distribution , fat sparing, foam stabilizing, foam
stiffing, increase hat stability, moisture retention, plasticity, decrease stickiness, release,
viscosity increase or decrease.

In addition to their major function of producing and stabilizing emulsions, food emulsifiers
(or surfactants) contribute to numerous other functional roles. Table 11.1 is a list of functional
properties of food emulsifiers compiled from a variety of sources.
Table 11.1 Functional Properties of Food Emulsifiers

Functions Product examples

Emulsification, water-in-oil emulsions Margarine
Emulsification, oil-in-water emulsions Mayonaise
Aeration Whipped toppings
Whippability Whipped toppings
Inhibition of fat crystallization Candy
Softening Candy
Antistaling Bread
Dough conditioner Bread dough
Improve loaf volume Bread
Reduce shortening requirements Bread
Pan-release agent Yeast-leavened and other dough and batter products
Fat stabilizer Food oils
Antispattering agent Margarine and frying oils
Antisticking agent Caramel candy
Protective coating Fresh fruits and vegetables
Surfactant Molasses
Control viscosity Molten chocolate
Improved solubility Instant drinks
Starch complexation Instant potatoes
Humectant Cake icings
Plasticizer Cake icings
Defoaming agent Sugar production
Stabilization of flavor oils Flavour emulsions
Promotion of ‘‘dryness’’ Ice cream
Freeze–thaw stability Whipped toppings
Improve wetting ability Instant soups
Inhibition of sugar crystallization Panned coatings
11.5 Emulsifier Selection Criteria

Several parameters should be considered during emulsifier selection. These parameters include
 Approval of the emulsifier by the appropriate government agency
 Desired functional properties
 End product application
 Processing parameters
 Synergistic effect of other ingredients
 Cost

11.6 Desirable Characteristics of Food Emulsifiers

 Ability to reduce
surface or interfacial tension.
 Ability to be
read ily absorbed at the interface.
 Possessing the proper balance at hydrophilic and lipop hilic parts (groups), so
that desirable typeemulsion
of (O/W or W/O) can be stabilize d.
 Ability to impact a large electro kinetic potential to dispersed phase (droplets)
 Ability to n effectively at low concentration.
functio
mical changes.
 Resistance to che
lour, etc.
 Lack of odour,
co
 Safe non toxic.

11.7 Application of Emulsifier

It should be noted that in many food applications combination of emulsifiers are used to
achieve the optimal performance.
11.6.1 Bakery
Application Emulsifier Benefits
Reacts with starch to delay retrogradation
Cake, Bread MDG resulting in an improved softness of the crumb
and extended shelf life.
Strengthens the gluten, resulting in improved
DATEM dough stability and improved gas retention. The
Bread
Lecithin final product shows a higher volume and a good
crumb structure.

Cake, Bread CSL Provide starch as well as gluten interaction.

SSL
LACTEM Facilitate whipping of the batter and enhance
ACETEM
Polyglycerol esters volume as well as texture. The final choice of
Cake
Polypropylene glycol (combination of) emulsifier depends on the type
esters of cake and the preparation method.
Sucrose esters
LACTEM No fat, low fat and fat fillings, aerated or not
ACETEM aerated fillings use emulsifiers to achieve the
Polyglycerol esters right texture and stability. Depending on the
Fillings
Polypropylene glycol type of filling and the required functionality, the
esters optimal (combination of) emulsifier needs to be
Sucrose esters selected.
Controlled sugar crystallisation resulting in
Icings, fondants,
Sucrose esters small sugar crystals with a long shelf life and a
fillings
whiter appearance.

11.7.2 Confectionary
Application Emulsifier Benefits
Controlled sugar crystallisation resulting in
Soft candy
Sucrose esters small sugar crystals with a long shelf life and an
Chewy candy
improved texture.
 Viscosity reduction and control in chocolate
and reduction of fat bloom. The combination of
Lecithins
Chocolate PGPR and lecithin makes cocoa butter
PGPR
reduction possible while maintaining optimal
viscosity and fluidity.
Lecithins Softening of the gum base, improved chew-
Chewing gum
ACETEM ability and anti-sticking.

11.7.3 Convenience food

Application Emulsifier Benefits

Emulsified
Several Stabilise the O/W emulsion
cooking sauces
Salad dressings
Several Stabilise the O/W emulsion
Mayonaise

11.7.4 Dairy Products

Application Emulsifier Benefits
Icecream is a multiphase system. MDG acts on
each interface providing stabilisation, improved
extrusion, improved heat shock and controlled
Icecream MDG overrun. MDG is the main used emulsifier in
icecream, the MDG is often combined with
other emulsifiers as used in the other whipped
products.
LACTEM
ACETEM
(Whipped)
Polyglycerol esters Emulsion stabilisation, controlled overrun and
toppings and
Polypropylene glycol volume, influence texture.
cream
esters
Sucrose esters
 LACTEM
ACETEM Emulsion stabilisation, controlled overrun and
Whipped dairy Polyglycerol esters volume, improved texture and mouthfeel.
desserts Polypropylene glycol LACTEM is preferred in RTE dessert,
esters ACETEM is preferred in instant products.
Sucrose esters
Powders consisting of emulsifier combinations,
vegetable oils and proteins on carbohydrate
Aereated products Several carrier. The emulsifiers within the concentrates
are in the functional state so will be fully
effective in any preparation method.
Different emulsifiers are used to stabilise the
MDG
emulsion and prevent oil out. Sucrose esters
Sorbitanesters
Coffee whiteners protect proteins in acid products such as coffee,
Polysorbates
thus prevent feathering of coffee whiteners and
Sucrose esters
creamers.
Sucrose esters interact with dairy proteins
UHT products Sucrose esters resulting in less sensitivity for heat and
prevention of fouling of UHT equipment.

11.7.5 Fats & Oils

Application Emulsifier Benefits
Margarine and MDG Emulsification and crystal modification in all
spreads types of margarines and spreads. In general
MDG is the main emulsifier used and will be
combined with other emulsifiers for additional
functionalities.
Cooking margarine CITREM Anti-spatttering in cooking margarines.
Lecithin
Reduced fat PGPR Supports emulsification especially in low fat
margarine and (40%) and very low fat (<30%) spreads.
spreads
Industrial Polyglycerol esters Improve plasticity in industrial margarine.
margarine Helps to create a dry surface in puff pastry
margarine.
Industrial Polyglycerol esters Providing aeration by control of crystallisation
margarine PGPR in industrial margarines for cake preparation.

11.7.6 Meat processing

Application Emulsifier Benefits

Emulsified meat CITREM Emulsification in e mulsified sausages and
products pates, resulting in a better fat distribution and
reduced fat separation.
Meat Casing ACETEM Film forming prop erties which can be applied
in meat casings.

11.7.7 Other Applications

Application Emulsifier Benefits

Release or ACETEM Release agent in demolding agents and
demolding agents Lecithin lubricant for food processing equipment
PGPR
Dry powders Lecithin Excellent wetting agent to improve
dispersability of powders
Beverage base Polysorbates Stabilisation of flavour emulsions
Extruded products several Lubrication in extruded starch based products
such as pasta and noodles
Canned coffee Sucrose esters Anti microbial properties, preventing spores
development in canned coffee drinks.
11.8 Conclusion
Food emulsifiers have versatile application in food industry. Food emulsifiers exert
several technical effects and can be useful tools to address new product trends. Some trends that
may impact on demands for new and modified emulsifier compositions and applications.