![]() What are common applications of emulsifiers in food? Bread Gum, plant-based ice cream & frozen yoghurt, pastilles, gums, jellies & chews, plant-based drinks, snack/cereal/energy barsĬakes, pastries & sweet goods, sweet biscuits/cookies, baking ingredients & mixes, frozen dessertsĬhocolate products, dairy-based frozen products, margarine & other blendsįine bakery wares, breakfast cereals, desserts, breadĬakes, pastries & sweet goods, baking ingredients & mixes, chocolate products Vitamin & dietary supplements, artificial sweeteners, meal replacements & other drinks, water-based ice lollies, pops & sorbets, meat substitutesĭairy-based ice cream and frozen yoghurt, margarine, cakes, pastries, frozen desserts, sandwiches and wraps Mayonnaise, sandwich fillers and spreads, salad products, dressing and vinegar, table saucesįine bakery wares, milk and cream analogues, ice cream, desserts, sugar confectioneryĬelluloses, including carboxymethylcellulose Some foodstuff in which they are commonly usedįlavoured milk, iced coffee, dairy-based ice cream and frozen desserts, chilled desserts, creamĭairy-based products, soy-based products, water-based frozen desserts, sandwich fillers and spreads, salad products 4Ĭurrently, around 60 additives in the category ‘emulsifiers, stabilisers, gelling agents, and thickeners’ are permitted in the EU. 3 Pectin (E440), also a widely used emulsifier, can also be naturally found in fruits such as apples and pears. 2 For example, the emulsifier lecithin (E322), which is widely used in chocolate products, can be sourced from soybeans (oil), eggs, liver, peanuts, and wheat germ. What are different types of emulsifiers?Įmulsifiers currently used in food production are either purified natural products (either from plant or animal origins) or synthetic chemicals that have very similar structures to the natural products. 1, 2 Nowadays, many of the foods we consume, such as margarine, mayonnaise, creamy sauces, candy, packaged processed foods, confections, and a range of bakery products, will not have the same properties without the addition of an emulsifier. In the end, the emulsifier creates a stable, homogenous, and smooth emulsion.Įmulsifiers play an important role in the manufacture of food products, enhancing their appearance, taste, texture, and shelf life. ![]() Here, the emulsifier is positioned in such a way that their hydrophilic end faces towards the water phase and their hydrophobic end faces the oil phase, making it possible for the water and oil to become finely dispersed in each other. When they are added to an unmixable liquid, the emulsifier molecules position themselves along the so-called interfacial layer where the oil separates from the water. 1, 2 Emulsifiers have one water-loving (hydrophilic) and one oil-loving (hydrophobic) end. What are emulsifiers and how do they work?Įmulsifiers are food additives used to help mix two substances that typically separate when they are combined (e.g., oil and water). This article explores what emulsifiers are and in which food products they play a vital role. Emulsifiers are the key to why the oil doesn’t separate from the vinegar in mayonnaise, why chocolate can be moulded and shaped into different chocolate bars, and why bread doesn’t turn stale as easily. ![]() At least not until an emulsifier is added. Add oil to water and the two liquids will never mix.
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