Keywords: food ingredient  food emulsifiers   function of emulsifiers

Why do bread and tofu need emulsifiers? Generally speaking, an emulsifier is well known for its emulsifying effects, however, actually it has various functions and followings are just some examples:

l Modifies oil crystal and prevents water spattering in cooking.

l Destroys emulsion to stabilize foam and to make smooth texture in ice cream, and keeps its shape.

l Reacts with proteins to make a smooth easy-rising dough in bread.

l Acts on starch to make bread soft.

Emulsification

Oil and water produce emulsion by stirring, however, the emulsion starts to break down immediately after stirring is stopped. The purpose of emulsification is to stabilize emulsion state by preventing break down which occurs due to creaming aggregation and coalescence. To solve these issues, decreasing size of dispersed particles, reducing the density different of dispersion and protecting the surface of oil droplets are effective.

There are two types of emulsion, O/W emulsion or oil droplets in water, which can be found in ice cream and or milk, and W/O emulsion or water droplets in oil, found in butter and margarine.

Recently, developments of W/O/W type emulsion or water dispersed within oil droplets of O/W type emulsion and O/W/O type, an opposite type emulsion have been progressing.

These multiple type emulsions not only make low calorie items such as cream which contain less oil, but also stabilize the emulsion by dissolving the unstable substance present in the deepest region of water droplets. Taste can also be enhanced by injecting seasonings and flavors into the water droplets.

Conclusion

Food emulsifiers are widely used in the food industry. As a quality improver in bread and cake foods, it can prevent the hydrophobic effect of amylose in the flour, thereby preventing the aging and retrogradation of the dough; promote the formation of gluten tissue, enhance toughness; improve foamability, and make pores dispersed and dense; Promote shortening emulsification, dispersion, improve texture and taste. In margarine, the water can be dispersed into the oil to make a stable and uniform emulsion, thereby improving the structure of the margarine. Emulsify and disperse the added oil in confectionary food, improve the delicateness of the taste, and at the same time make the surface of the product frosted to prevent sticking to the wrapping paper and prevent the crystallization of sugar. In beverages, it can play the roles of aroma, solubilization, emulsifying and dispersing, and anti-oxidation. In ice cream, chocolate and other foods, the size and growth rate of fat crystals can be controlled, and the structure of products can be improved.

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