Kind of Emulsifiers
|Only food emulsifiers defined as food additives are
usable by law. Those emulsifiers are shown in the table.The following
emulsifiers have been used ordinarily:
Kind of Food Emulsifiers
Glycerine Fatty Acid Esters (Monoglyceride, MG)
Glycerin fatty acid ester is made from glycerin and animal and plant
oils/fats or their fatty acids. Those are generally produced by Inter-esterification
Glycerin fatty acid ester produced by inter-esterification is a mixture
of glycerin and these glycerides.
Furthermore, to enhance functionality, a highly-purified monoglyceride, called Distilled Monoglyceride, is produced by molecular distillation.
Monoglycerides have various characteristics depending on the kind and
the content of the fatty acid used as the raw material. They are applied
to much different fields; an emulsifier, foaming agent, anti-foaming agent,
anti-tack agent, starch-modifying agent and anti-bacterial agent, so you
need to select the most appropriate type for respective purposes.
Acetic acid esters of monoglyceride called Acetylated Monoglyceride is an emulsifier in which acetic acid is bound with monoglyceride. It has little emulsifying activity but there are many characteristics and application fields as follows:
Practically, it is used as powdered foaming agents, solvents, plasticizers
for gums and coating agents for food.
Lactic acid esters of monoglyceride is called lactylated monoglyceride in which lactic acid is bound with monoglyceride. Its foaming ability is stronger than its emulsifying ability. It is used in shortening for cakes, desserts and foaming for cream by itself or in combination with monoglyceride.
acid esters of monoglyceride is called citrated monoglyceride, in which
citric acid is bound with monoglyceride and the obtainable products are
mixtures containing a few monoglycerides.
Succinic Acid Esters of Monoglycerides (SMG)
Acid ester of monoglyceride is called succinylated monoglyceride, in which
succinic acid is bound with monoglyceride. It is insoluble in cold water,
dispersible in hot water, and soluble in hot alcohol, fats and oils.
Diacetyl Tartaric Acid Esters of Monoglycerides (DATEM)
tartaric acid ester of monoglyceride is called DATEM, an emulsifier in
which diacetyl tartaric acid is bound with monoglyceride. It is dispersible
in cold and hot water, and soluble in fats and oils.
Polyglycerol Esters of Fatty acids(PGE)
esters of fatty acids is called polyglyceryl ester, an emulsifier in which
fatty acid is bound by esterification with polyglycerine, and generally
it is dispersible in water and soluble in oil.
Polyglycerol Polyricinoleate is called PGPR a strong lipophilic W/O emulsifier.
Sorbitan esters of fatty acid is called sorbitan ester, which is produced
by esterification of sorbitol and fatty acid. It is a mixture of sorbitol
ester and sorbide ester, which are simultaneously produced as well as
Propylene glycol esters of fatty acids is called PG ester in which propylene
glycol and fatty acid, are linked by ester bonding and the product obtained
from inter-esterification is a mixture of monoester and diester.
Our products are PS-100 and PB-100.
Sucrose Esters of Fatty Acids (Sucrose ester)
Sucrose esters of fatty acid is called sucrose ester. It is a complex
of sucrose and fatty acid, which has HLB ranging from 1 to 16.
Calcium Stearoyl-2-Lactate (CSL)
Calcium stearoyl 2 lactate is
called CSL. It is a product obtained by bonding 2 lactic acids and stearic
acid and partially neutralized with calcium. It is a mixture including
unreacted stearic acid and salt.
is a mixture containing phospholipid as the major component and widely
found in animals and plants. It has long been used as a natural emulsifier.
The products in the market are paste lecithin and powdered lecithin of high purity.
Enzyme-digested or enzyme-treated lecithin is improved through strengthening the hydrophilicity by a treatment with phospholipase.
Our products are Lecion LP-1 of high purity and Lecimal EL, an enzyme digested lecithin.