Emulsifiers
Definition
Emulsifiers are food additives that help blend ingredients together that would typically not mix well, like oil and water.
Scientific / Technical Definition
Emulsifiers are chemical compounds that stabilize emulsions, which are mixtures of two or more liquids that are typically immiscible. They contain molecules with hydrophilic (water-attracting) and lipophilic (fat-attracting) parts, allowing them to reduce surface tension and form stable mixtures.
Benefits
- Improve texture and consistency of processed foods.
- Enhance shelf life of products by preventing the separation of components.
- Allow for the incorporation of air in foods, leading to desired textures like creaminess or fluffiness.
Examples
- Lecithin, commonly found in egg yolks and soybeans.
- Mono- and diglycerides, often used in baked goods and margarine.
- Polysorbates, used in ice cream and coffee creamers.
Additional Information
- Known issues: Some emulsifiers may cause adverse health effects, like digestive issues, when consumed in large quantities.
Last updated: 10/19/2024