Emulsifiers In Food

Peanut butter ice cream margarine and other low fat spreads biscuits cakes frozen desserts in general bread chewing gum mayonnaise salad dressings processed meats chocolates candies toffees fillings and icings coffee.

Emulsifiers in food. So what are they anyway. Nature is good at making emulsions and the classic example is milk where a complex mixture of fat droplets are suspended in an aqueous solution. Mono and diglycerides as well as their purified form distilled monoglycerides are the oldest. Soy lecithin carrageenan mono and diglycerides acacia gum carboxymethylcellulose and polysorbate 80 the list goes on.

Emulsifiers are the chemicals that make emulsions happen. We will focus on just a few here to give you some examples. There are several emulsifiers in food. Extracted from vegetable oils such as soy and sunflower oil lecithin has been used as a food emulsifiers.

And why are they in food. An egg yolk is an emulsifier mostly thanks to the lecithin inside which acts as a surfactant egg proteins can help stabilize a custard mono and diglycerides various esters involving fatty acids polysorbates surfactants. A food emulsifier also called an emulgent is a surface active agent that acts as a border between two immiscible liquids such as oil and water allowing them to be blended into stable emulsions. Faia emulsifiers in food.

Emulsifiers also reduce stickiness control crystallization and prevent separation. Regardless here is a list of common packaged foods that contain emulsifiers.