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- Dictionaryemulsifier/ɪˈmʌlsɪfʌɪə/
noun
- 1. a substance that stabilizes an emulsion, in particular an additive used to stabilize processed foods.
- 2. an apparatus used for making an emulsion by stirring or shaking a substance.
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Emulsifier is a chemical additive that stabilizes oil-in-water emulsions, such as margarine, ice cream, and salad dressing. Learn about the structure, function, and sources of emulsifiers, as well as their applications in foods, cosmetics, and pharmaceuticals.
- The Editors of Encyclopaedia Britannica
- What Are Emulsifiers and How Do They Work?
- What Are Different Types of Emulsifiers?
- What Are Common Applications of Emulsifiers in Food?
- Legislation
- Summary
- References
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Emulsifiers are food additives used to help mix two substances that typically separate when they are combined (e.g., oil and water).1,2Emulsifiers have one water-loving (hydrophilic) and one oil-loving (hydrophobic) end. When they are added to an unmixable liquid, the emulsifier molecules position themselves along the so-called interfacial layer wh...
Emulsifiers 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.2 For example, the emulsifier lecithin (E322), which is widely used in chocolate products, can be sourced from soybeans (oil), eggs, liver, peanuts,...
Bread
It is possible to make bread without emulsifiers but the result is often dry, low in volume and easily stales.2As little as 0.5% emulsifier added to the dough is enough to achieve an enhanced volume, a softer crumb structure and a longer shelf-life. There are two types of emulsifiers used in bread: dough strengtheners (e.g., diacetyl tartaric acid esters (E472e) and sodium or calcium stearoyl-2-lactylate (E481, E482)) and dough softeners (e.g., mono- and di-glycerides of fatty acids (E471))....
Chocolate
All chocolate products contain 0.5% of lecithin (E322) or ammonium phosphatide (E442). These emulsifiers are added to provide the right consistency of the chocolate.1 As a result, the chocolate can be moulded into plates of chocolate, chocolate bars etc. If the chocolate has been stored at too high temperatures, its surface may appear dull or white. This is called ‘bloom’ which makes the product less attractive to the customer. Sorbitan tristearate (E492) can delay the development of bloom.1
Ice-cream
Ice-cream is one of the most complex foods we encounter, containing ice crystals, air, fat particles, and an unfrozen aqueous mix.2 Emulsifiers are added during the freezingprocess, to promote a smoother texture and ensure the ice-cream does not melt rapidly after serving. They also improve freeze-thaw stability. Mono and diglycerides of fatty acids (E471), lecithin (E322) and polysorbates (E432, E436) are commonly used in ice-cream production. All this applies to other desserts such as sorbe...
Just like any other food additive, emulsifiers are subject to stringent EU legislation governing their safety assessment, authorisation, use and labelling.18 These legislations require all added emulsifiers, as all food additives, to be specified on the labels of products where they are used, either by their name or their corresponding E-number. Ad...
Emulsifiers are food additive molecules that act as a stabilizer for emulsions, preventing liquids that normally don’t mix from separating. Emulsifiers are abundant in the food supply, playing an important role in enhancing the appearance, texture, and shelf-life of many of the foods we consume today. This article was produced in collaboration with...
Cox, S., Sandall, A., Smith, L., Rossi, M., & Whelan, K. (2021). Food additive emulsifiers: a review of their role in foods, legislation and classifications, presence in food supply, dietary exposu...Hasenhuettl, G. L., & Hartel, R. W. (Eds.). (2008). Food emulsifiers and their applications (Vol. 19). New York: Springer.Zeisel, S. H. (1981). Dietary choline: biochemistry, physiology, and pharmacology. Annual review of nutrition (USA).EFSA Panel on Food Additives and Nutrient Sources added to Food (ANS), Mortensen, A., Aguilar, F., Crebelli, R., Di Domenico, A., Dusemund, B., ... & Woutersen, R. A. (2017). Re‐evaluation of E440i...Emulsifiers are food additives that help mix oil and water in products like chocolate, bread, ice-cream and margarine. Learn about different types of emulsifiers, how they work and which foods they are used in.
Sep 27, 2023 · Emulsifiers are ingredients that help stabilize mixtures of oil and water in foods. Learn about the different types of emulsifiers, how they are used, and whether they are safe or harmful for your health.
Jan 22, 2024 · Emulsifiers are substances that help blend oil and water in products like ice cream, lotion, and detergent. Learn about their benefits and risks, especially for gut health, allergies, and cancer.
An emulsifier is a substance that stabilizes an emulsion by reducing the oil-water interface tension. Emulsifiers are a part of a broader group of compounds known as surfactants , or "surface-active agents". [21]
Emulsifiers are substances that help mix oil and water in foods and cosmetics. Learn about the different types of emulsifiers, how they work, and their potential health risks.
May 7, 2021 · Emulsifiers are food additives that help mix oil and water in products like mayonnaise, ice cream, and yogurt. Learn about the different types of emulsifiers, especially natural hydrocolloids, and how they are safe and beneficial for food quality and health.
