Emulsifier is a kind of substance that can make two or more substances that are immiscible with each other can be mixed into a stable, uniform and smooth emulsion. Emulsifiers also reduce viscosity, control crystallization and prevent separation. Emulsifier is also a kind of surfactant, and its molecule contains hydrophilic group and lipophilic group. In order to express the hydrophilicity or lipophilicity of the emulsifier, we usually use the hydrophilic-lipophilic balance value (HLB value), that is, the lower the HLB value, the stronger the lipophilicity; conversely, the higher the HLB value, the stronger the hydrophilicity . In order to obtain a stable emulsion, customers must choose a suitable emulsifier because the HLB values of various emulsifiers are different.
Types of Emulsifiers in Food
1. Glycerol Monostearate e471
Glycerol Monostearate e471 is a non-ionic emulsifier widely used in food processing. It is a lipophilic emulsifier with an HLB value of approximately 3.8. Glycerol Monostearate uses in food are common because it has the functions of emulsification, foaming and anti-starch aging. In addition to its low price, Glycerol Monostearate e471 is also easy to use and store. As the main force of food emulsifiers, Glycerol Monostearate is mainly used for defoaming in bread, ice cream, pastry and tofu manufacturing.
2. Span Series
Span emulsifier is a trade name for sorbitan fatty acid esters, also known as Span. Depending on the fatty acid used in the preparation, different fatty acid esters can be prepared. It is white to yellow-brown liquid to waxy solid. Its hydrophilic group, sorbitol, will produce caramelization after heating, giving the finished product a bitter and slightly sweet taste of caramel. Because of its relatively stable heat resistance and hydrolysis, Span Series can be used as a W/O emulsifier, defoamer and wetting agent. In addition, the emulsifying ability of Span emulsifier is superior to other emulsifiers, and it is often used in combination with other emulsifiers. Span is used in ice cream, bread, pastry, chocolate, chewing gum, toffee, etc.
3. Polysorbates
Polysorbates are commonly used emulsifiers in food, especially polysorbate 80 and polysorbate 60. They are wonderful food additives with good emulsifying and stabilizing properties and are often used in processed foods such as frozen desserts, baking mixes, frostings and canned vegetables. In the food industry, Tween60 and Tween80 act as emulsifiers for bread fermentation, vegetable oils, cakes, butter, confectionery and cocoa products, coatings and beverages, defoamers for coffee.
4. Calcium Stearoyl Lactylate (CSL)
Calcium Stearoyl Lactylate (CSL) is also a multifunctional food additive. It is a milky white powder or flake solid that disperses well in hot water. Due to its excellent anti-aging, emulsifying, and fresh-keeping properties, Calcium Stearoyl Lactylate can be widely used in spicy puffed food, creamer, instant noodles, dumplings, milk and other foods and yeast-fermented baked foods. But it is mostly used in bread. In baked goods, CSL can be recognized as emulsifier, whipping agent, and preservative. Typically, Calcium Stearoyl Lactylate is used as a dough strengthener in white bread production. Its activity runs through the entire dough fermentation, shaping and proofing process. What’s more, Calcium Stearoyl Lactylate (CSL) can help delay starch gel firmness, improve mixing tolerance and dough development time, thereby improving bread texture, giving bread a soft crust and extending its shelf life.
In Conclusion
There are many kinds of emulsifiers in food, and the corresponding emulsifiers should be selected according to different needs. The emulsifiers provided by our company CHEMSINO are not only of various types, but also of guaranteed quality. If you have any questions, please feel free to contact us.
