Emulsifiers; Surface-Active Agents that Acts As Border between Two Immiscible Liquids Such As Oil and Water

 

Emulsifiers

Commonly used emulsifiers in modern food production include soy and egg lecithin, mustard, carrageenan, polysorbates, canola oil, guar gum, and mono- and diglycerides. An emulsifier is an additive which helps two liquids mix. For instance, water and oil separate in a glass, but adding an emulsifier will help the liquids mix together. Food emulsifiers can be classified on the basis of several characteristics, such as origin, potential for ionization, either synthetic or natural; nonionic versus ionic; and the presence of functional groups.

Emulsifiers used in foods include agar, alginates, albumin, casein, egg yolk, gums, lecithin, Irish moss, soaps, and glycerol monostearate. Emulsifiers are used as a stabilizing agent across pharmaceutical, food and beverage, personal care, and cosmetic industry. They are widely used across food and beverage industry to preserve the sensitive features of the food products, such as flavor, texture, and tastes. However, safety of emulsifiers is carefully regulated and tested by the United States Food and Drug Administration (USFDA).

Emulsifiers can be found on the Generally Recognized as Safe, or GRAS, list and are allowed in specific types of food and beverages at precise levels. In the pharmaceutical industry, they find application across syrups, gels, creams, and tablets. Furthermore, emulsifiers are also used in the agriculture industry to manufacture agrochemicals. Thus, there is an increasing demand for emulsifiers across food and beverage, agriculture, and pharmaceutical industry. A number of emulsifiers are derived from algae, among them carrageenan, algin, and agar.

Emulsifiers also reduce stickiness, prevent separation, and control crystallization. Emulsifiers are produced from natural vegetable and animal oils and fats. Their ability to bind water and oil in an emulsion, to extend shelf life and improve processing tolerance make them important in the production and development of modern food products.


Location: India

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