Emulsifiers

How Emulsifiers Help Bind Ingredients Together? 

Emulsifiers can be defined as a reliable industrial solution for mixing two ingredients that naturally don’t mix well. These are used as additives in various industrial processes across food, cosmetic, chemical, and pharma industries. For example in the food industry, emulsifiers are used as food additive molecules to prevent the separation of oil and water, as they usually don’t mix well. 

The emulsion process is carried out efficiently by using emulsifiers as they have one molecule hydrophilic or water-loving, and another as hydrophobic or attracted to oil. This helps bridge the two substances to mix them well. 
 

Why are Emulsifiers So Essential? 
 

Emulsifiers are very essential for various manufacturing processes across industries. Majorly in food processing emulsifiers help in the emulsion of ingredients that naturally don’t mix well. This results in enhanced taste, texture, appearance, and shelf life of the products. For instance, the foods we consume today such as mayonnaise, margarine, creams, confectioneries, and a variety of bakery recipes do not have the savory taste and attractive appearance without adding emulsifiers. 
 

Here are the Different Types of Emulsifiers Used in Various Food Recipes: 

There are various types of emulsifiers used across industries with different properties and functions. Here are some of the extensively used emulsifiers: 

• Lecithin

Lecithin is most commonly used as an additive in the manufacturing process of food and cosmetics. This is a natural emulsifier that is often obtained from soybeans, egg yolks, etc. 

• Mono- and Diglycerides

Mono- and diglycerides are another type of natural emulsifier that is used in the food industry to help in the emulsion of ingredients that usually don’t mix well. 

• Polysorbates

Obtained from sorbitol and oleic acid, Polysorbates is a synthetic emulsifier that is most commonly used in industries like food, pharma, and cosmetics. 

• Sodium Stearoyl Lactylate or SSL

Most commonly used in the food industry to manufacture bakery products. Sodium stearoyl lactylate or SSL helps increase shelf life and enhance the texture of many bakery recipes. 

• Sorbitan Esters

There are three Sorbitan Esters: sorbitan monostearate, sorbitan tristearate, and sorbitan monooleate, which are commonly prepared in industries like chemical, cosmetic, and pharma as emulsifiers and surfactants. 

• Glycerol monostearate or GMS

In making margarine, bakery products, and ice cream, the Glycerol monostearate or GMS is used as an emulsifier to help ingredients blend together efficiently. 

• Xanthan Gum

The primary role of Xanthan Gum is to work as a thickening agent in many projects. However, it also works as a great emulsifier in certain food products.
 

Here are the major benefits of emulsifiers:
 

• Stabilize the Emulsions 

Emulsifiers help stabilize the emulsion process, preventing ingredients that don’t mix well, like oil and water. They not only contribute to the manufacturing process but also increase the shelf life of the products. 
 

• Enhance the Texture 

Emulsifiers enhance the texture of products and offer consistency. This results in having a smooth and creamy taste in different foods like ice cream, mayonnaise, etc. 
 

• Improve Solubility

Natural or synthetic, emulsifiers can improve the solubility of liquid ingredients to make them absorbed into formulations with ease. 
 

• Even Distribution 

Emulsifiers are also responsible for making sure the ingredients are evenly distributed during the manufacturing process of the product so that taste and appearance are consistent. 
 

• Reduces Fat Content 

Because of emulsifiers, the formulation of select food products becomes healthier, as they can reduce fat content, which is required for the desired flavor and taste.  
 

• Simplify the Manufacturing Processes 

Emulsifiers by promoting a convenient emulsion of several ingredients help facilitate the manufacturing process. Otherwise, a lot of mixing and heating will be required to have the different substances blend together. 
 

• Enhanced Appearance 

These food additive molecules help enhance the appearance of several food products, offering a glossy and creamy look. Also, they contribute to how the cosmetic range shines in the market. 
 

Applications of Emulsifiers:
 

• Food Industry 

In the food industry, emulsifiers are extensively used in the manufacturing of several food products: 

• Baked Foods: to enhance the texture and lifespan. 
• Dairy products: to offer creaminess and taste. 
• Sauces and Dressings: to help blend ingredients uniformly and enhance the texture. 
• Margarine and Spreads: for thorough consistency

• Cosmetics Industry

The Cosmetics Industry uses emulsifiers for consistent blending of ingredients and to make formulations skin tolerant.

• Lotions and Creams: for efficient blending of ingredients such as oil and water. 
• Shampoos and Conditioners: for improving texture and stable formulation. 
• Sunscreens and Skincare: to facilitate the uniform distribution of ingredients. 
   

• Pharmaceutical Industry

In the Pharmaceutical Industry emulsifiers are resourced for specific purposes depending upon the product that they are manufacturing, such as: 

• Oral suspensions and Emulsions: for improved palatability and drug delivery. 
• Topical Creams and Ointments: for improving the product’s skin absorption and stability. 
   

What are the Natural Emulsifiers in Food and Beverage? 

There are three most commonly used emulsifiers in the food and beverage industry:
 

• Guar Gum 

Guar Gum is extensively used in food and beverage manufacturing for emulsion, thickening, and stabilizing the ingredients. Even for products that require cold temperatures, this emulsifier is used efficiently. Guar Gum also helps improve flavor, texture, and taste. 

• Gellan Gum

Gellan gum is commonly used as a gelling agent, it is obtained from a microorganism with a natural process. This emulsifier is used to develop fluid gels that are combined with other ingredients during the processes of a variety of dairy and soya-based products. There are more functions of gellan gum: to thicken, stabilize, and bind a variety of ingredients. 

• Carrageenan 

Obtained from red seaweeds, Carrageenan is a natural emulsifier used to thicken food products and offer them gel-like properties. It is most commonly used for dairy and associated products, such as flavored and soy milk. 

• Emulsifiers Used in Chocolate 

A word is often written on the packaging of chocolates: “emulsifier” and some people are uncertain about it. They doubt what it means and why it is used in chocolates. So let’s discuss this in detail. 
 

Why are Emulsifiers used in Chocolates? 
 

Emulsifiers have a variety of functions including helping mix ingredients uniformly, offering taste, enhancing the appearance, improving the texture and flavor, and as a binder in a wide range of food products. In chocolates, emulsifiers are used to make the liquid chocolate less viscous, for ease of making a wide variety of bars and candies. Moreover, emulsifiers help bind and blend chocolate ingredients together, which eliminates the need for more cocoa butter, which is very expensive. 
 

What happens when emulsifiers are added to the chocolate? 
 

When emulsifiers are added to the chocolate it becomes thinner and makes the manufacturing process for candies and bars easier. 

These are the points to help you understand which parts of the manufacturing process become easier when emulsifiers are added: 

• The heating and cooling of the chocolate stabilizes the liquid. 
• When the chocolate is shaped in many different forms like bars, round candy balls, etc. 
• When the chocolate is used as an outer or inner coating in truffles, pastries, etc. 
• The binding of the chocolate with other ingredients.