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EMULSIFIERS (COMMON FOOD (Sucrose Esters (Approved in 1983, Are mono-, di-…
EMULSIFIERS
COMMON FOOD
Mono- & Di-glycerides
- Most commonly used emulsifiers
- Highly lipophilic with HLB values range from 1-10
- Produced by transesterification of glycerol & triacylcerides
- Used in bakery products, frozen desserts, icings, toppings, peanut butter
Sucrose Esters
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- Are mono-, di-, & tri-esters of sucrose with fatty acids
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- Mono-esters have HLB>16 for o/w emulsions
- Di-esters are good for w/o emulsion
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Sorbitan Esters
- The only sorbitan ester approved for food use
- Produced by reaction of sorbitol & stearic acid
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- Used in oil toppings, cake mixes etc.
Polisorbate 60
- Polyoxyethylene sorbitan monostearate or TWEEN 60
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- Used in oil toppings, cake mixes, cake icing
Polisorbate 65
- Polyoxyethylene sorbitan tristearate or TWEEN 65
- Used in ice cream, frozen custard, ice milk etc.
Polisorbate 80
- Polyoxyethlene sorbitan monooleateor TWEEN 80
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- Used for oils in special dietary foods, vitamin-mineral preparation & fat-soluble vitamins
Stearoyl Lactylates
- Example of ionic emulsifier
- The most hydrophilic emulsifiers in food
- Lactic acid ester of monoglyceride with sodium or calcium
- Form strong complex with gluten in starch
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Lecithin & Derivatives
- Example of amphiphilic emulsifiers
- Mixture of phospholipids including phosphatidyl choline, phosphatidyl ethalomines, inositol phosphatides etc.
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- Derived commercially from soybeans
- Can be chemically modified to provide wide range of HLB
- Used in baked goods, low-fat baked goods, chocolate, instant foods, confectionery products & cooking spray
TYPES
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Nonionic- uncharged molecules insensitive to effects to pH & salt sontent eg. mono & diglycerides, sorbitan esters (all contain OH functional group)
Anionic- (-ve) electrical charge, influenced by pH & ionic strength eg. DATEM, succinylated monoglycerides
Cationic- (+ve) electrical charge, not used as food additive eg. amine compounds
Amphoteric- both (+ve) & (-ve) charges, depends on pH of system eg. various lecithins
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HOW?
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Have both a polar group with water affinity (hydrophilic) & non-polar group with oil affinity (lipophilic)
Presence of both regions allows them to orient themselves at interface phase & lower interfacial energy
Emulsifier stabilise emulsions by monomolecular interfacial & by formation of steric & electrical barriers that prevent coalescence of dispersed droplets
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FUNCTION
- To promote emulsion stability, stabilize aerated systems & control agglomeration
- To modify texture, shelf life & rheological properties
- To improve texture of fat-based foods by fat polymorphism control
HLB
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High HLB values (HLB>10) indicate more polar (hydrophilic) molecules; more lipophilic emulsifiers have HLB values from 1-10
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