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Food Emulsifiers
The use of emulsifiers is prevalent in the manufacture of food products. Emulsifiers are food additives used to help mix two substances that typically separate when they are combined (e.g., oil and water). Emulsifiers have one water-loving (hydrophilic) and one oil-loving (hydrophobic) end
When they are added to an unmixable liquid, the emulsifier molecules position themselves along the so-called interfacial layer where the oil separates from the water. Here, the emulsifier is positioned in such a way that their hydrophilic end faces towards the water phase and their hydrophobic end faces the oil phase, making it possible for the water and oil to become finely dispersed in each other. In the end, the emulsifier creates a stable, homogenous, and smooth emulsion. Available Emulsifiers used in food production are either purified natural products (either from plant or animal origins) or synthetic chemicals that have very similar structures to the natural products.
Some common types of emulsifiers in the food industry include egg yolk (where the main emulsifying agent is lecithin), soy lecithin, mustard, Diacetyl Tartaric Acid Esters of Monoglycerides (DATEM), PolyGlycerol Ester (PGE), Sorbitan Ester (SOE) and PG Ester (PGME).
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Emulsifiers play an important role in the manufacture of food products, enhancing their appearance, taste, texture, and shelf life. Nowadays, many of the foods we consume, such as margarine, mayonnaise, creamy sauces, candy, packaged processed foods, confections, and a range of bakery products, will not have the same properties without the addition of an emulsifier.
IF YOU ARE WILLING TO BUY FOOD EMULSIFIERS FROM IRANIAN SUPPLIERS, PLEASE SCROLL DOWN AND SUBMIT YOUR REQUEST. |
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