Abstract and Summary
The function of food grade emulsifiers in various food products (emulsions, starch based food, yeast raised bakery products, etc.) are reviewed. The stability of emulsions against coalescence of dispersed droplets is among other factors dependent on monoor multimolecular interfacial films with viscoelastic properties formed by adsorbed emulsifier molecules. Agglomeration of fat globules in whippable emulsion is needed to obtain desired foam stability and texture and can be controlled by lipophilic emulsifiers. Complex formation with starch components (amylose) is influenced both by the chemical structure of an emulsifier and by its physical behaviour in water. Interaction with proteins takes place primarily with anionic emulsifiers or very hydrophilic, nonionic types, which thereby improves the rheological properties of wheat gluten. Emulsifiers are also used as crystal modifying agents in fats where polymorphic changes during storage creates texture problems.
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Krog, N. Functions of emulsifiers in food systems. J Amer Oil Chem Soc 54, 124–131 (1977). https://doi.org/10.1007/BF02894388
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DOI: https://doi.org/10.1007/BF02894388