Food Emulsifiers and Their Applications

  • Gerard L. Hasenhuettl
  • Richard W. Hartel

Table of contents

  1. Front Matter
    Pages i-x
  2. Gerard L. Hasenhuettl
    Pages 1-9
  3. Gerard L. Hasenhuettl
    Pages 41-64
  4. Lynn B. Deffenbaugh
    Pages 65-100
  5. Tommy Nylander, Thomas Arnebrant, Marité Cárdenas, Martin Bos, Peter Wilde
    Pages 101-192
  6. Björn Bergenståhl, Patrick T. Spicer
    Pages 193-216
  7. Stephen R. Euston, H. Douglas Goff
    Pages 217-254
  8. Séamus L. McSweeney
    Pages 255-284
  9. Frank Orthoefer, Dennis Kim
    Pages 299-321
  10. Richard W. Hartel, Hassan Firoozmand
    Pages 323-346
  11. M. Wes Schilling
    Pages 347-377
  12. Niall W. G. Young, Paul Wassell
    Pages 379-405
  13. Ganesan Narsimhan, Zebin Wang, Ning Xiang
    Pages 435-501
  14. Gerard L. Hasenhuettl
    Pages 503-507
  15. Back Matter
    Pages 509-522

About this book


Emulsifiers, also known as surfactants, are often added to processed foods to improve stability, texture, or shelf life. These additives are regulated by national agencies, such as the FDA, or multi-national authorities, such as the EEC or WHO. The amphiphilic molecules function by assisting the dispersion of mutually insoluble phases and stabilizing the resulting colloids, emulsions, and foams.

Emulsifiers can interact with other food components such as carbohydrates, proteins, water, and ions to produce complexes and mesophases. These interactions may enhance or disrupt structures and affect functional properties of finished foods. In dairy processing, small molecule emulsifiers may displace dairy proteins from oil/water and air/water interfaces, which affects stability and properties of the foams and emulsions. In baked products, emulsifiers contribute to secondary functionalities, such as dough strengthening and anti-staling. 

Synthetic food emulsifiers suffer from the stigma of chemical names on a product’s ingredient statement. Modern consumers are seeking products that are “all natural.” Fortunately, there are a number of natural ingredients that are surface-active, such as lecithin, milk proteins, and some protein-containing hydrocolloids. Mayonnaise, for example, is stabilized by egg yolk. This book can serve as both a guide for professionals in the food industry to provide an understanding of emulsifier functionality, and a stimulus for further innovation. Students of food science will find this to be a valuable resource.


Food emulsifier Surfactant Food additives Reduced fat Dairy proteins

Editors and affiliations

  • Gerard L. Hasenhuettl
    • 1
  • Richard W. Hartel
    • 2
  1. 1.Cheetahtech International, LLCPort Saint LucieUSA
  2. 2.Department of Food ScienceUniversity of WisconsinMadisonUSA

Bibliographic information