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Basic Volume
Application Volum
Kind of Emulsifiers
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Margarine and Shortening
 Margarine,
produced by emulsifying milk with lipids, was born in 1869 in France
as a substitute for butter.
Some problems with margarine are; separating water droplets and
spattering during cooking. Since the 1920s, monoglycerides and lecithin
have been used so exclude these defaults.
Margarine and shortening are the representatives of processed oils
and fats; They are; margarine and low calorie spreads for consumer
use and those use for bread, cakes, pies, danish pastry, butter
cream etc. for industrial use.
In addition, there are various functional oils and fats such as
fats for fresh and ice creams, powdered fats and releasing oil.
For the development of a new processed fat product, it is important
to know how to use such emulsifier effectively.
The effects of emulsifiers on processed oils and fats are;
• emulsification in production process and stabilization
of the product
• enhancement of spreading effects of oils and fats on bread
or pie base.
• improvement of foaming and air-holding abilities and creaminess.
• improvement of water retaining ability.
• improvement of the functions of starch and protein.
• prevention of spattering during cooking, etc.
In addition to these, emulsifiers have many others function due
to the effects on crystal forms of oils and fats as follows.
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 Prevention
of crystallization
The process to fractionate a liquid fat from solid oil by temperature
control is called wintering.
Winterized salad oil is a clear liquid, which occasionally changes
to a turbid one with time, owing to crystallization. This change is
prevented by adding a specific emulsifier.
An emulsifier of which solubility in fats and oils is low, deposits
as crystals together with fats of low melting point, but these crystals
are very fine so that the solution appears to be clear.
POEM S-65F is suitable for prevention of crystallization. |
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Inhibition of crystal growth
 When
a once-melted chocolate solidifies again, a rough surface of fine
powders may be produced. This condition is called blooming.
It is attributed to the high crystalline nature of cacao fats, of
which triglycerides have comparatively uniform structure. Blooming
is also prevented by adding a specific emulsifier.
This is caused by the inhibition of crystal growth, which occurs
when an emulsifier with a quite different structure is introduced
to cacao fats, which have a simple structure.
POEM S-65F and POEM B-150., are suitable for inhibition of crystal
growth.
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 Acceleration
of crystal growth
Solid fat produced during wintering is removed by filtration. Of course,
the larger crystals in solid fat are easily removed by filtration.
It is said that when a specific emulsifier is present in the wintering
process, the emulsifier functions as a core of the crystal, resulting
in the formation of large crystal.
POEM J-46B is suitable for acceleration of crystal growth. |
Improve the plasticity of fats and oils
The requirement of processed oils and fats is plasticity regardless
of temperatures as seen in margarine which spread easily, even at
low temperatures and dose not melt at high temperature.
Margarine of which hardness is less variable with temperature was
once produced using acetin fat or saturated monoglyceride, the crystalline
conformation of which holds as a liquid oil.
Soft margarine contains much liquid oil, however, it retains its structure
by forming abundant crystals of solid fats. An emulsifier improves
the shape keeping capacity of soft margarine by the formation of these
abundant crystals of solid fat.
HRO, G-508 and S-65F, are suitable to improve the plasticity of fats
and oils.
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| Improvement of
creaming texture of fats and oils
 The
creamy property enabled through aeration during the mixing process
is important for confectionery. Fats and oils used in such items
as butter cream and biscuits, are affected by crystal forms of fats
and oils.
Monoglyceride, especially unsaturated monoglyceride like safflower
and sunflower monoglyceride, has strong effects on improving creaminess.
Type SF, Type U, Type PM and HRO are suitable for improvement of
the creaminess of fats and oils.
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Increase water-holding ability
of fats and oils
 Plastic
fats and oils have a water-holding ability, however, emulsifiers greatly
enhance it.
When increasing amount of emulsifier, holding water ability rises.
When an emulsifier is added at 5%, 1 to 2-fold amounts of water can
be held. Especially for monoglyceride, when the unsaturation degree
is high, the holding-water rate is high. When safflowers and sunflower
monoglyceride is added at 10%, water can be held over 5-fold.
In this case, W/O emulsion is formed. Unsaturated monoglycerides specially
produce strong, liquid crystal gel at room temperature, which appears
to protect the water drops.
Fats and oils for butter cream and icing to be combined with large
amounts of syrup are an example of such monoglycerides.
Type SF, Type U, Type PM and HRO are suitable to increase water-holding
ability of fats and oils. |
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