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FS202

Emulsion
Emulsion: Liquid droplets dispersed in another
immiscible liquid. The dispersed phase droplet size
ranges from 0.1 10 m.

Emulsifiers
Dr.N.S.GamaArachchige
DepartmentofBotany
UniversityofPeradeniya
2

DifferenttypesofEmulsions

Emulsion
Waterinoil emulsions
Butter
Margarine

oilinwater(o/w)

waterinoil(w/o)

Continuousphase water
Dispersedphase oil

Continuousphase oil
Dispersedphase water

Morewaterthanoil

Moreoilthanwater

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Emulsion

Waterandoil

Oilinwater food emulsions

Milk
Cream
Ice cream
Salad dressings
Cake batters
Flavour emulsions

Unstableemulsion

Revertstothe
originaltwo
phaseswithtime
5

separateinto2phasesdue
tohighinterfacialtension 6

Emulsion

Emulsifiers

Emulsions are inherently unstable because free energy

is associated with the interface between the two
phases. As the interfacial area increases, either through
a decrease in particle size or the addition of more
dispersed phase material, i.e. higher fat, more energy is
needed to keep the emulsion from coalescing.
coalescing Some
molecules act as surface active agents (called
surfactants or emulsifiers) and can reduce this energy
needed to keep these phases apart.

Contains a hydrophilic portion and a hydrophobic

portion
Reside at the interface between fat and water
Reduce the surface tension or the force which exists
between the two phases of the emulsion.

http://www.educationscotland.gov.uk/highersciences/chemistry/animations/emul
sions.asp

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Emulsifiers

WATER

OIL

Thesemoleculeshavebothhydrophilicandhydrophobicgroups.
Hydrophilichead(polar)attractedtowater
E.g:Glycerol,sorbitol,sucrose,propyleneglycol
orpolyglycerol

Emulsifier

Hydrophobictail(nonpolar)attractedtooil
E.g:Fattyacidsderivedfromfatsandoilssuchas
soybeanoil,rapeseedoil,coconutoilandpalm
kerneloils
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Emulsifiers

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Thestabilityofanemulsiondependson
Droplet size: a smaller droplet size facilitates emulsion
stability. Viscosity of continuous phase: a higher viscosity
facilitates emulsion stability.
Specific density of the two phases: if the difference in density
between the two phases is small, the emulsion will be more
stable.
Quality of the interfacial film: the film can consist of
emulsifiers and / or proteins.

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Makinganemulsifiers

Emulsifiers
Neutral(nonetcharge)
Emulsifiers
Ionic(+/ chargedhead)

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Makinganemulsifiers
Enumber

Shortname

Longname

E 322

Lecithins

Lecithins

E 432436

Polysorbates

Polyoxyethylene sorbitan esters

E471

MDG/Monoglycerides

Mono anddiglycerides offattyacids

E472a

ACETEM

AceticacidestersofMDG

E 472 b
E472b

LACTEM
LACTEM

Lactic acid esters of MDG

LacticacidestersofMDG

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Makinganemulsifiers
F t Oil F tt A id
Fats,Oils,FattyAcids

E473

Sucroseesters

Sucroseestersoffattyacids

E475

Polyglycerol esters

Polyglycerol estersoffattyacids

Monoglycerides

15

Gl
Glycerol
l
Aceticacid
anhydride

M
Monoglycerides
l
id (E471)
(E471)

ACETEM(E472a)

Fats,Oils,FattyAcids

Sorbitol

Sorbitan fattyacidesters
(E491 495)

Fats,Oils,FattyAcids

Sugar

Sucroseesters(E473)

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SolubilityandHLB

HydrophillicLipophillic Balance(HLB)
Thisisaconceptforchoosingemulsifiers.
ThevalueofHLBrangesfrom120.
LowHLBemulsifiersaresolubleinoilwhile
highHLBemulsifiersaresolubleinwater..

HLBVALUESOFSOMEFOODEMULSIFIERS

EMULSIFIER
HLBVALUE
Oleicacid*
1.0
A t l t d
Acetylatedmonoglycerides
l
id
15
1.5
Sorbitan trioleate
1.8
Glyceroldioleate
1.8
Sorbitan tristearate
2.1
Propyleneglycol monostearate
3.4
GlycerolMonoleate
3.4
Glycerolmonostearate (GSM)
3.8
Acetylatedmonoglycerides (stearate)
3.8
Sorbitan monooleate
4.3
Propyleneglycolmonolaurate
4.5

Solubility
HLB Range
No dispersability in water
1-4
Poor Dispersion in water
3-6
Milky appearance
6-8
y appearance
pp
8-10
Stable milky
Tanslucent to clear dispersion10-13
Clear solution
13+

HLBVALUESOFSOMEFOODEMULSIFIERS

EMULSIFIER
HLBVALUE
Sorbitan monostearate
47
4.7
Sorbitan monopalmitate
6.7
Soylecithin
8.0
Sorbitan monolaurate
8.6
y y y
(20)sorbitan tristearate
10.5
Polyoxyethylene
Polyoxyethylene (20)sorbitan trioleate
11.0
Polyoxyethylene (20)sorbitan monostearate
14.9
Sucrosemonolaurate
15.0

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Mono&diglycerides
HighlylipophilicwithHLBvaluesrangefrom1to10
Producedbytransesterification ofglyceroland
triacylcerides
Usedinbakeryproducts,frozendesserts,icings,
toppings,andpeanutbutter

Sorbitan monostearate
Sorbitan monostearate approvedforfooduse
HLB=4.7
Usedinconjunctionwithpolysorbates inoiltoppings,
cakemixes,etc.

Polysorbates
Polyoxyenthyene estersofsorbitan monoesters
Polysorbate
l
b
60
polyoxyethylene sorbitan monostearate orTWEEN60
HLB=14.9
oiltoppings,cakemixes,andcakeicing
Polysorbate
y
65
polyoxyethylene sorbitan tristearate
Permittedinicecream,frozen
custard

Stearoyl Lactylates
Anionic,hyddophylic emulsifier
Lacticacidesterofmonoglyceride withsodiumor
calcium
Formstrongcomplexwithgluteninstarchandespecially
valuableinbakedproducts

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Lecithin

Applicationsoffoodemulsifiers

Amixtureofphospholipidsincludingphosphatidyl
cholines,, p
phosphatidyl
p
y ethanolamines,inositolphosphatides,
,
p p
,
etc
CanbechemicallymodifiedbyprovideawiderangeofHLB
valuesforvariousapplications
Widelyusedinbakedgoods,lowfatbakedgoods,chocolate,
instant foods confectionery products and cooking spray
instantfoods,confectioneryproducts,andcookingspray

Margarine
g
is a waterinoil emulsion.
Water droplets of 120 m diameter
Are dispersed in the semisolid fat phase.
Oil phase: vegetable oils
Aqueous phase: skimmed milk, artificial Flavouring, colours,
vitamins and salt.
Emulsifiers: Lecithin, GMS
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Applicationsoffoodemulsifiers

Applicationsoffoodemulsifiers
Icecreamisanoilinwateremulsion
Ai i
Airisamajoringredient
j i
di t
Oilphase: milkfatorvegetablefats
Aqueousphase:sugar,flavourings,colour,gelatin,gums
Emulsifiers: GMS

Salad dressings and Mayonnaise are oil

oilinwater
in water emulsion.
Oilphase:vegetableoil
Aqueousphase:water,vinegar,salt,lemonjuice,starch
Emulsifiers: eggyolk,GMS,mustard

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Stabilizers
Used to improve the stability of emulsions.
Prevent the separation of the components by increasing the
viscosity of the emulsion.
High molecular weight compounds. e.g. proteins (gelatin),
complex carbohydrates (pectins, starches, alginates& edible gums)

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