| Emulsifiers |
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| Written by Rick Cavanaugh | |
| Thursday, 09 August 2007 | |
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Ingredient Experts is your source for emulsification help. We have the expertise in baking, soups, sauces, flavors, confectionary, ice cream coffee whiteners, margarine, spreads, dressings and even non food applications. We have excellent sources of emulsifiers that will solve your emulsification problems. Monoglycerides Ethoxylated Monoglycerides Polysorbates Sorbitan Monostearate Sodium Stearoyl Lactylate Polyglycerol Esters Propylene Glycol Monoesters Lecithin Acetylated monoglycerides Plus Many More Add oil to water and you'll never get the two to mix - at least, not until you add an emulsifier to the equation. Emulsification is when oil, is suspended in the form of tiny particles in water. In such an unstable mixture, the two liquids will not normally dissolve in each other. Emulsifiers have a structure with a water-attracting (hydrophilic) end and an oil-attracting (lipophilic) but water-repelling end. When an emulsifier is used to stabilize an oil-water emulsion, the hydrophilic end of the emulsifier is immersed in the water phase, and the lipophilic end is in the oil phase. The emulsifier is therefore present as a monomolecular film at the interface between the oil and the water to stabilize the emulsion. An emulsifier is a surface-active ingredient, also known as a surfactant. Mayonnaise is a classic example of an emulsion. In this emulsion, oil and vinegar are brought together by egg yolk, which acts as the emulsifier. Another well-known emulsion is butter, in which 20% water is dispersed in 80% fat with the aid of emulsifiers such as milk proteins. Please call us with you application and issue and we will propose a solution. Get More Information |
