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EMULSIFIER (EXAMPLES (Sorbitan esters (produced by reaction of sorbitol…
EMULSIFIER
WHAT?
Substances which reduce the surface tension at the interface of two normally immiscible phases, allowing them to mix and form emulsion
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EMULSION
A dispersed two phase system which an intimate mixture of two immiscible liquid under normal conditions, whereby one phase is dispersed in the other in the form of fine droplets
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FUNCTIONS
To modify texture, shelf life & rheological properties by complexing with starch & protein components
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To promote emulsion stability, stabilize aerated system & control agglomeration of fat globules
HOW IT WORKS?
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Stabilizes emulsion by means of monomolecular interfacial films & formation of steric/electrical barriers that prevent coalescence of the dispersed droplets
TYPES
Aionic
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E.g: stearoyl lactylates, succinylated monoglucerides
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Nonionic
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E.g: sorbitan esters, polysorbates
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HLB
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HLB 7- 9: a good wetting agent, used for w/o or o/w emulsifier
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EXAMPLES
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Polysorbates 60
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Used in oil toppings, cake mixes
Sorbitan esters
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used in conjuction with polysorbates in oil toppings, cake mixes
Stearoyl Lactylates
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ionic, most hydrophilic emulsifier
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Polysorbates 65
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Used in ice cream, frozen custard
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Mono- & Di- gylycerides
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used in bakery products, frozen dessert, icings
Lecithin & derivatives
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rich in egg yolk, derived commercially from soybeans
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used in baked goods, chocolate, instant foods
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