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The emulsifier is considered an indispensable additive in the food and cosmetic processing industry. It is present in most soft drinks, confectionery, milk, cream, perfume and lotion ... Understanding what an emulsifier is, its properties and application will help the processing industry. cosmetics and cosmetics develop in a sustainable way.

What is an emulsifier?

An emulsifier is an additive used to reduce the surface tension of the phases in the system, thereby maintaining structural stability of the emulsion system. An emulsion system consists of two liquids that are insoluble but mixed together. In which one liquid exists as "dispersion phase" in the same system, the other liquid is called "continuous phase".

The molecular structure of an emulsifier with both a fat and a hydrophilic part should be used to stabilize the dispersed colloidal system in the continuous phase. On the other hand, it also reduces the surface tension of the dispersion phase thereby reducing the energy of droplets forming in the system.

Currently the majority of emulsifiers are esters of fatty acids and alcohols. The degree of lipophilic or lipophilic was assessed by HBL. If the HBL is low, the emulsifier is suitable for the water-in-oil system and vice versa.

Basic properties of emulsifiers

• Capable of reducing surface tension at the contact surface between two liquids.
• When emulsifiers are added to a liquid their molecules tend to clump, at which point the concentration at which the molecules begin to clump is called the "critical clumping concentration". If the liquid is water, the test segments will continue to connect the hydrophobic tail together and turn the hydrophilic tip to form a different sphere, cylinder, or film shape.
• Polymeric substances are soluble in the continuous phase and to enhance the viscosity of this phase or to be absorbed into the inter-phase surface.
• For substances that are insoluble and have a subdivision that can be wetted by two phases, when absorbed into the interphase surface, a solid resistant to droplets is produced.

Excellent application of emulsifiers in food production

The emulsifier is used by humans on a daily basis, it is found in almost all foods. However, when using a large dose of emulsifier, it will also affect the health of consumers more or less. Therefore, manufacturers should use substances that are declared conformable, in the permissible list of the MOH with a certain content depending on the type of product.

Emulsifiers in food production

In food production, emulsifier is widely used, it is a raw material in the production of soft drinks, confectionery, butter, yogurt, ice cream, chocolate, cereals ... long time use for the product.

+ The natural emulsifiers used in yogurt are usually seaweed and gelatin extracts. These substances have the ability to form structural gels, structural stability and resistance to leaching in low-fat dairy products.

+ In ice cream production, Moonoglyceride is commonly used, it can compete competitively with the milk protein surface in both fat-in-water and gas-in-water emulsions and partially destabilize the emulsion. fat statue.

+ In the chocolate production, lexithin is used to create the structure and prevent blooming on the surface. This is one of the most popular phos - pholipids and is the brand name on the market. The recommended content of lexithin in chocolate production is about 0.3 - 0.5%.

+ When producing milk, people use monolithic emulsifiers and diglycerides (fatty acid esters), they work to form a thin membarene layer surrounding fat droplets in milk, stabilizing the contact surface of the droplets. fat during milk assimilation.

+ For confectionery production, people use triglycerides, sugar esters of fatty acids, sorbitan esters of fatty acids.