Basic Volume

Surface Active Agent

Properties of Emulsifier

• Type, HLB
• Micelle, Solubilization

Functions of Emulsifier

• Emulsification Dispersion
• Foaming Defoaming
• Wetting Bacteriostatic effects
• Action on starch, protein,
• oil and fats

Application Volume

Kind of Emulsifiers

The use of food emulsifier began with the production of margarine as monoglyceride and lecithin. These compounds were commonly called emulsifiers.
After that quite different functions were found and emulsifiers have since been used in starchy foods such as breads, and dairy products like ice cream. Nowadays, emulsifiers are also used in Japanese-foods like Tofu and minced fish products.

Why do bread and Tofu need emulsifiers? Generally speaking, an emulsifier is as a compound with emulsifying effects, however, actually it has various functions. For example:
To modify oil crystal and prevent water spattering in cooking.
In ice cream, an emulsifier does not promote emulsification, but rather destroys emulsion to stabilize foam and to make a product with smooth texture and shape keeping property.
In bread, an emulsifier reacts with proteins to make a smooth easy-rising dough with no relation to emulsification. It also acts on starch to make bread soft.