How to Combine Emulsifiers for Better Product Stability

Date:2025-04-25

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In today’s competitive food industry, creating stable, high-quality products is more important than ever. Whether you're developing plant-based beverages, creamy sauces, or baked goods, emulsifiers play a crucial role in maintaining consistency, texture, and shelf life. But sometimes, using a single emulsifier isn’t enough to meet the demands of a complex formulation. That’s where combining emulsifiers comes in—a technique widely used by food scientists to enhance performance and create more stable, resilient products.

In this article, we’ll explore why combining emulsifiers makes sense, how different emulsifiers work together, and practical examples of common combinations across food categories.

Why Combine Emulsifiers?

Food emulsions are sensitive systems influenced by pH, temperature, fat content, and processing methods. While one emulsifier might offer good oil-in-water stability, it may not perform well under heat or freezing conditions. By combining two or more emulsifiers with complementary properties, manufacturers can solve multiple challenges with a single solution.

Some key benefits include:

♦ Greater emulsion stability
♦ Better texture and mouthfeel
♦ Increased resistance to environmental stress
♦ Extended shelf life
♦ Possibility of clean-label reformulation with lower usage levels

Mono- and Diglycerides In ice cream

Common Emulsifier Combinations in Food

Let’s take a closer look at some of the most widely used emulsifier combinations in food products, and why they work so well together:

1. Mono- and Diglycerides + Polysorbate 60

Applications: Whipped toppings, cake batters, frozen desserts
Functionality:
Mono- and diglycerides are excellent at forming oil-in-water emulsions and improving aeration.
Polysorbate 60 enhances air incorporation and stabilizes foams, especially under cold storage or freeze-thaw cycles.

Benefit: This combo creates stable, fluffy textures in whipped products and helps baked goods maintain volume.

2. Glycerol Monostearate (GMS) + Sodium Stearoyl Lactylate (SSL)

Applications: Bread, buns, tortillas, and dough-based products
Functionality:
GMS helps reduce starch retrogradation, maintaining softness and moisture.
SSL improves gluten structure and dough strength.
Benefit: Together, they produce soft, elastic dough with longer freshness and better volume in baked goods.

3. Lecithin + Mono- and Diglycerides

Applications: Margarine, ice cream, chocolate spreads
Functionality:
Lecithin acts as a natural emulsifier with good dispersing ability.
Mono- and diglycerides reinforce stability under varying storage temperatures.
Benefit: Improves fat dispersion and texture, while offering a more label-friendly formulation.

4. LACTEM (Lactic Acid Esters) + CITREM (Citric Acid Esters)

Applications: Chocolate, processed cheese, sauces
Functionality:
LACTEM prevents fat bloom in chocolate and improves plasticity.
CITREM stabilizes emulsions and prevents separation in low-pH systems.
Benefit: Ideal for high-fat or acidic products where texture and fat stability are critical.

Glycerol Monostearate (GMS) in bread

5. Propylene Glycol Esters (PGMS) + GMS

Applications: Bakery shortenings, donuts, frying batters
Functionality:
PGMS enhances emulsification in high-fat systems.
GMS improves crumb softness and shelf life.
Benefit: This duo is popular in baked and fried goods to control fat crystallization and texture.

Tips for Choosing and Combining Emulsifiers

Define your product’s needs: Is it baked, frozen, acidic, high-fat, or high-protein?
Consider HLB values: Combining a hydrophilic and lipophilic emulsifier can create a more stable system.
Start with small trials: Adjust dosage levels incrementally and test under stress conditions.
Focus on synergy: The goal is not just to add more, but to find the right functional balance.
Watch the label: Consider regulatory limitations and clean-label goals.

Final Thoughts

Combining emulsifiers is a smart strategy for food manufacturers who want to improve stability, quality, and shelf life without overcomplicating their formulations. With the right pairing, you can address multiple challenges—from air retention in whipped toppings to moisture retention in baked goods.

Whether you're formulating a new product or troubleshooting an unstable emulsion, understanding how emulsifiers work together gives you a clear advantage.

Need guidance on selecting the right emulsifier blend for your application? Talk to CHEMSINO’s formulation experts today—we're here to help you find the perfect match.

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