You can make bread without emulsifiers, but the result is usually dry and with little volume, and it lasts less. By just adding 0.5% emulsifier to the dough, a larger volume is achieved, a softer crumb structure and a longer shelf life. In bread production, two types of emulsifiers are used: dough-giving agents (for example, monoacetyl and diacetyl tartaric esters (E 472e) and sodium and calcium stearoyl-2-lactylate (E 481 and E 482) ) and dough softening agents (eg, mono- and diglycerides of fatty acids (E 471)). The agents that give body to the dough make it firmer and give a bread with better texture and more volume. The dough softening agents allow to obtain a softer crumb and a longer bread life.

 

Chocolate

All chocolate products contain a 0.5% lecithins (E 322) or ammonium phosphatides (E 442). These emulsifiers are added to achieve the proper consistency of the chocolate so that it can be shaped into chocolate bars, chocolates, etc.

If chocolate is stored at too high temperatures, its surface may appear dull or whitish. This is called a “veil” and it reduces the attractiveness of the product to the customer. Sorbitan tristearate (E 492) can delay veiling.

 

Ice cream

Ice cream is one of the most complex foods we can find; It is both a mousse and an emulsion and contains ice crystals and an unfrozen aqueous mixture. Emulsifiers are added during the freezing process for a smoother texture and to ensure that the ice cream does not melt quickly after serving. They also improve freeze-thaw stability. Fatty acid mono- and diglycerides (E 471), lecithins (E 322) and polysorbates (E 432 and E 436) are commonly used in the production of ice cream. This method also applies to other desserts such as sorbets, smoothies, frozen mousses, and frozen yogurt.

 

Margarine

Emulsifiers give margarine the proper stability, texture and flavor. To ensure that the water droplets are completely dispersed in the oil phase, mono- and diglycerides of fatty acids (E 471) and lecithins (E 322) are often used. Citric esters of mono- and diglycerides (E 472c) prevent margarine from splashing, whereas polyglyceride esters (E 477) and lactic esters contribute to the good quality of margarine used, for example, to make cakes.

 

Processed meat

Sausages dominate the processed meat industry in Europe. Their main components are meat proteins, fat and water, which bind to form a stable emulsion. The emulsifiers stabilize this mass and distribute the fat evenly throughout the product. In the case of low-calorie meat products, food additives are used to make them as palatable as their high-fat counterparts. The food industry uses mono- and diglycerides of fatty acids and citric esters (E 472c) in the production of processed meat.