Emulsifiers are substances that provide the creation of emulsions from immiscible components. Emulsifiers are often added to food products in order to create and stabilize emulsions and other food disperse systems. Emulsifiers determine the consistency of a food product, its plastic properties, viscosity, etc. Contribute to the uniform distribution of fat in milk. All of them are made to improve technological characteristics and increase the taste, texture and visual appeal of products.

The main functions of emulsifiers:

— emulsifier – promotes the dispersion of oil and water with the formation of a homogeneous emulsion of the type “water-in-oil” or “oil-in-water”;

— emulsion stabilizer – increases the stability of the emulsion in whipped creams;

— aging retardant – increases the shelf life of baked products due to the formation of complexes with starch molecules;

— foaming agent – provides the formation of air pores in the process of aerating liquid whipped dough, creams, etc .;

— antifoam – stabilizes foods or helps to destroy unwanted emulsions;

— dispersing substance – reduces interfacial tension, thereby facilitating the dispersion of solid, liquid and gas;

— barrier in relation to water – emulsifies moisture, preventing its loss during storage;

— barrier in relation to oxygen – protects insufficiently resistant ingredients from oxidation;

— a substance that reduces stickiness or tack – acts as a lubricant, reducing the adhesion of a food product to teeth, packaging or cutting equipment;

— agglomerating agent – regulates the process of joining and enlargement of fat particles in a liquid;

— taste enhancer – emulsifies the fat phase, improving organoleptic characteristics.

Emulsifiers of the following types are most often used in food products:

— mono – and diglycerides of fatty acids (E471);

— lactic acid ester of mono and diglycerides of fatty acids (E472b);

— ester of diacetyl tartaric acid mono and diglycerides (E472e);

— polyglycerol esters of vegetable fatty acids (E475);

— a mixture of partial esters of polyglycerols with linearly transesterified fatty acids of castor oil (E476);

— propylene glycol esters (E477);

— sodium stearoyl-lactylate ether diacetyl tartaric acid mono and diglycerides (E481);

— sorbitans (E491-E496);

— polyoxyethylene sorbitans (E432-E436);

— lactylates (E481, E482);

— lecithin (E322).

Each of these emulsifiers has functional features that determine the product in which they will be used.

To select the appropriate emulsifier or emulsifier system, the technologist must take into account the direction of use, the method of preparation, the type of emulsion, the influence of other ingredients, economic criteria and other factors related to the finished food product.

The main functional properties of emulsifiers are as follows:
— emulsification and stabilization of margarines, spreads, including low-fat ones;

— the formation of complexes with flour starch in baked products and the slowing down of staling processes;

— ensuring high quality properties of products during their storage;

— improvement of aeration and stabilization of whipped systems;

— change in the modification of the crystal lattice of fats.