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FOOD EMULSIFIERS (Hydrophilic-lipophilic balance (HLB) (Range from 0-20,…
FOOD EMULSIFIERS
FUNCTION
Reduce interfacial faces
Foam stability,dough conditioning, fat reduction
Allow water and oil mix together
Hydrophilic (head)=polar group
lypophilic (tail)= non-polar group
Hydrophilic-lipophilic balance (HLB)
Range from 0-20
numerical value that express degree of water vs oil loving nature for non-ionic surfactants
Highly lipophilic ,HLB 1-10
HLB 7-13 =Sucrose Ester
HLB 4.7=Sorbitan Ester
Highly hydrophilic, HLB>10
Applications of Emulsifier
Anti-stalling
dough conditioner, dough strengthness, crumbs softness
Bread, rolls, bun
Makes rigid complex with starch to protect starch granules
Noodles, pasta
Bloom and forming crystal modifiers
Confectionary productions
Alpha-tending emulsifier
Cakes
Type of emulsifiers
Anionic
Posses negative electrical charge
e.g stearoyl lactylates
Non-ionic
Uncharged molecules relatively in sensitive to effect pH and salt content
e.g monoglycerides and diglycerides
Cationic
Posses a positive electrical charge
e.g amine compound
not used as food additives (toxic)
Amphoteric
Posses both positive and negative charge
Water in oil (w/o)
Oil in water (o/w)
