After completing this lesson you should be able to : Emulsions in

June 17,2024

Emulsifiers Practical An emulsifier is a substance that stabilises an emulsion (a mixture of one liquid dispersed in another.) Detergent, egg yolk and mustard are emulsifiers, the others are not. Students may observe colloidal mixtures in the other tubes, but they are not oil and water emulsions and two separate layers should be clearly seen. (The proteins in egg white act as emulsifiers and thickeners. Egg whites or egg white powder can be used to create soft foams for molecular cuisine. You can also use them to create meringues or add fluffiness to recipes. Egg yolks contain two important things not found in egg whites: fat and lecithin.) Mustard – where a variety of chemicals in the mucilage surrounding the seed hull act as emulsifiers..
To prevent oil and water components separating into layers, a soap-like molecule known as an emulsifier is added. Emulsifiers for use in food are commonly made by reacting edible oils with glycerol to form molecules in which either one or two fatty acid groups are linked to a glycerol backbone rather than the three normally found in edible oils. The one or two hydroxyl groups present in these molecules are hydrophilic whilst the fatty acid chains are hydrophobic...
When the two liquids mix in this way an emulsion is formed. The word emulsion comes from a Latin word meaning ‘to milk’. Milk is a natural emulsion of milk fat and water. A protein called casein acts as an emulsifier, stopping the milk fat and water separating. Emulsifiers are one of the most widely used types of food additive. Emulsifier COPY Milk is a good source of thiamin, riboflavin and vitamin B12. Milk contains small amounts of niacin, pantothenic acid, vitamin B6,vitamin C, and folate and is not considered a major source of these vitamins in the diet. Milk contains the fat soluble vitamins A, D, E, and K...
Students may observe colloidal mixtures in the other tubes, but they are not oil and water emulsions and two separate layers should be clearly seen. (The proteins in egg white act as emulsifiers and thickeners. Egg whites or egg white powder can be used to create soft foams for molecular cuisine. You can also use them to create meringues or add fluffiness to recipes. Egg yolks contain two important things not found in egg whites: fat and lecithin.) Mustard – where a variety of chemicals in the mucilage surrounding the seed hull act as emulsifiers...
The most common emulsifiers used in food production are lecithin, E322, and mono- and di- glycerides of fatty acids, E471 COPY..
Emulsifiers for use in food are commonly made by reacting edible oils with glycerol to form molecules in which either one or two fatty acid groups are linked to a glycerol backbone rather than the three normally found in edible oils. The one or two hydroxyl groups present in these molecules are hydrophilic whilst the fatty acid chains are hydrophobic. The presence of this emulsifier is shown on packaging by E-numbers, E471 and is one of the most common on food packaging. (mono and di-glycerides). COPY..
The emulsifier keeps these mixed and without it the oil and water separate. COPY..
They are used for many reasons. Emulsifiers can help to make a food appealing. They are used to aid in the processing of foods and also to help maintain quality and freshness. In low fat spreads, emulsifiers can help to prevent the growth of moulds which would happen if the oil and fat separated. COPY..
Emulsifiers in food Foods that Commonly Contain Emulsifiers BiscuitsToffeesBread Extruded snacksChewing gumMargarine / low fat spreads Breakfast cerealsFrozen dessertsCoffee whiteners CakesIce-creamTopping powders Desserts / moussesDried potatoPeanut butter Soft drinksChocolate coatingsCaramels COPY.
The chemical structure of a typical emulsifier is described and this is used to explain the favourable properties of emulsifiers..
Homemade Mayonnaise recipe