In this comprehensive guide, we’ll look into the fundamentals of emulsifiers and how they work to create an emulsion. They are also known as emulsifying agents and play a vital role in hair care formulations and manufacturing processes. They are chemical compounds that can separate oil into water and water into oils. Ltd, Navi Mumbai.Have you ever wondered how oils in hair products stay so well combined with other ingredients in hair products? Emulsifiers are the answer!Įmulsifiers for hair products are ingredients used to make an emulsion. (The author is quality executive at Candor Foods Pvt. Emulsifiers are known to improve product quality and texture and are frequently used in many food products. Natural emulsifiers include phospholipids, proteins and polysaccharides can be used instead of synthetic emulsifiers. The isolation of natural emulsifiers and using it for emulsifying food will be a healthier alternative rather than using the synthetic ones. ![]() There are natural as well as synthetic emulsifiers available. Emulsifiers not only improve the texture of meat but also improve the taste. Actomyosin and myosin in the meat help in emulsification of meat after the meat are chopped finely as they are amphiphillic and protein in nature. The myofibrillar protein in the meat act as an emulsifier. Processed meat is oil in water type of emulsion where the oil is dispersed in the aqueous phase. Emulsifiers are used in meat to bind the meat protein, fat and water together in a stable emulsion and to provide the right texture to the meat. Processed meats include Frankfurters, Bologna, chicken nuggets, sausages, salami and surimi, which are processed by the addition of few additives such as nitrites and nitrates and are smoked or cured to prevent spoilage. Sorbitan tristearate is used in chocolate to prevent fat bloom which is undesirable in chocolates. ![]() Ammonium phosphatides decrease the viscosity in chocolates to give chocolates a smoother texture. As a substitute to lecithin ammonium phosphatides are used as they are cheaper than lecithin. The most commonly used forms of lecithin are liquid and powdered form. Lecithin consists of 50-60% weight of phospholipids. Lecithin is the most widely used emulsifier in chocolates. ![]() Addition of emulsifiers in chocolate improves the texture and sensory attributes as well. A mixture of all the solids in the cocoa butter together clumps up and does not give chocolates a smooth texture. July 2004).Ĭhocolate is a combination of cocoa solids, sugar and milk solids which are dispersed in cocoa butter. Emulsifiers such as lecithin and enriched lecithins have shown a significant anti-staling effect on the bread in 2 hours of proofing time (M. The most commonly used emulsifiers used for strengthening the dough are diacetyl tartaric acid ester of monoglycerides (DATEM), Sodium stearoyl lactylate (concentration 0.5%) and polysorbate 60 (concentration 0.5%) which also improve the crumb texture in bread. Egg yolks are used mostly in solid powder form in the concentration range between 0.5-3%.Įmulsifiers are used in bread to improve the dough strength, reducing the proofing time, improve the crumb structure and thickness and also for improving the shelf life of bread. Egg yolk is also used as an emulsifying agent in ice cream as egg yolk contains lecithin which helps in emulsification. Polysorbate 80 is also used as an emulsifier in ice cream at a concentration of 0.1-0.2%. Emulsifying agents such as mono/diglycerides are used mostly in the preparation of a very low fat ice cream. Ice cream is oil in water kind of emulsion where the oil is dispersed in the aqueous phase. A concentration of 0.4-0.5% of monoglyceride is used to form stable emulsions in margarine. To prevent splashing in liquid margarine, citric acid esters and monoglycerides in combination with soy lecithin provides stable water dispersion. Since liquid margarine has high water content in it a process called splashing may occur, due to the melting of margarine the emulsion is broken. Liquid margarine is mainly used for frying in fast food restaurants. Soft margarine is mainly used in household cooking and catering. ![]() Solid margarine is mostly used in bakery and confectioneries and is stable at room temperature. Depending on the purpose of use margarine are of three types, solid, soft and liquid margarine.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |