Food Emulsion

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 Emulsion
 An emulsion is a mixture of two or
more immiscibleliquids.
 In an emulsion, two phases
– Dispersed phase
– Continuous phase
 Emulsifier is a surface-active agent
that facilitates the mixing of two or
more liquid substances
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 History
 Oldest known emulsifier was beeswax.
 In the early 19th century, the egg yolk
first became an emulsifier used in food
applications.
 The main emulsifying compound in egg
yolk is phospholipid lecithin.
 1920s, lecithin derived from soybean had
been introduced as a food emulsifier.
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 Uses
 Breads
 Soft drinks
 Ice cream
 Mayonnaise
 Creamy dressings
 Margarine
 Cake mix
 Peanut butter
 Sauces
Without emulsifiers, a lot of our foods would
not be edible
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How it is formed

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Emulsifiers
 Food is a complicated mixture of carbohydrate
protein, oil and fat, water, and air, as well as a
variety of other minute components such as
minerals, vitamins, and flavors
 Food processing subjects this mixture to a wide
range of thermal treatments, such as baking,
boiling, steaming, freezing; and mechanical
treatments, such as kneading, mixing, extruding
etc, all of which further complicate the structure
of the food
 The desired result of these treatments is good
tasting food

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 The challenge is to bring together the diverse
and often conflicting natural components of food
into a consistent and pleasing blend
 Each component of food has its own unique
properties which, sometimes come into conflict
with other components, for example, oil and
water
 Thus a third substance is necessary to increase
the compatibility of the contact surfaces of the
two components, that is, to serve as an interface
between two mutually exclusive materials

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 The substance which is used to improve the
quality of food and its processing is called a food
emulsifier
 The word 'emulsifier' is derived from the Latin
word 'emulgere', which means 'to milk out'
 Emulsifiers are molecules composed of a water-
loving and an oil-loving part
 Together they make it possible for water and oil
droplets to become finely dispersed in each other,
creating a stable, harmonious emulsion

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 A well-known emulsion is butter, in which 20%
water is dispersed in 80% fat with the aid of
emulsifiers such as milk proteins
 Emulsifiers can be applied in many forms
depending on the kind of production process.
Typically, though, they are supplied as powders
or easily pumpable liquids
 The most frequently used raw materials for
emulsifiers include palm oil, rapeseed oil, soy
bean oil, sunflower oil or tallow

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 In order to ensure complete traceability,
all raw materials undergo careful quality
control analyses before emulsifier
production begins
 This makes it possible to fulfill particular
customer demands for emulsifiers based
on pure vegetable oils or based on oils of
non-genetically modified origin
 Most emulsifiers are also available in
Kosher or Halal certified qualities

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How are they produced?
 Basic emulsifier production involves combining
oil (triglyceride) with glycerol
 This results in the commonly used emulsifier
known as monoglycerides
 The type of triglyceride used in the reaction
determines the type of emulsifier obtained
 Unsaturated triglycerides produce fluid products
such as oil while saturated triglycerides result in
pasty or solid structures like butter

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 Monoglycerides can be combined with other
substances, such as citric acid and lactic
acid, in order to increase their emulsifying
properties

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How they perform?
 When a water droplet is in the air, surface
tension, a force to reduce the surface area acts on
the surface of the water, resulting in spherical
water droplets
 When water and oil are present in a container,
they do not mix together even after stirring and
separate into two layers
 When two immiscible substances are in contact,
the contact surface is called interface

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 Interfacial tension, a kind of surface tension
acts on the interface so that the two
substances separate from each other
 As interfacial tension increases, the force to
separate two substances becomes stronger
 A surfactant weakens the interfacial tension
and changes the properties of an interface

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 Interface is not only present between water
and oil, but also in the boundary among
various immiscible substances, and as foods
are generally composed of carbohydrates,
protein, fats and oils, water and air, they
include many interfaces
 Surfactant for food is called food emulsifier
which distinguishes it from other
surfactants for industrial use

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Functions of Emulsifiers
Emulsification
 Oil and water produce emulsion by stirring,
however, the emulsion starts to break down
immediately after stirring is stopped
 The aim of emulsification is to stabilize emulsion
by preventing break down
 The break down of emulsion occurs due to
creaming, aggregation and coalescence
 To solve this, several measures have been taken,
to decrease the size of dispersed particles, to
reduce the density difference of dispersion and to
protect the surface of oil droplets

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 Two types of emulsion, O/W emulsion or oil droplets
in water, which can be found in ice cream and or
milk, and W/O emulsion or water droplets in oil,
found in butter and margarine
 W/O/W type emulsion or water dispersed within oil
droplets of O/W type emulsion and O/W/O type, an
opposite type emulsion have been progressing
 Such emulsions not only make low calorie items such
as cream which contain less oil, but also stabilize the
emulsion by dissolving the unstable substance
present in the deepest region of water droplets
 Taste can also be enhanced by injecting seasonings
and flavors into the water droplets

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Dispersion
 Water-insoluble fine powder like cocoa is difficult
to disperse as small lumps tends form on the
surface interface
 Powders gradually aggregate and precipitate even
if dispersed by shaking
 Maintaining suspension of such water insoluble
fine powder is called dispersion
 When the dispersing material is liquid, we call it
emulsion

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 Emulsifier adsorbed on the surface of
insoluble fine powder changes the particle
surface to be hydrophilic or lipophilic
 It results in stable water or fats and oils at
the outer layer and stabilize suspension, by
increasing the affinity to water or oil in the
outer phase

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Foaming
 Foaming ability is one of the major characteristics
of emulsifiers
 When a solution containing an emulsifier is
stirred, the emulsifier is adsorbed on the surface of
the produced foam to make a mono-molecular
layer and the foam outside of the solution makes a
bimolecular layer of the emulsifier
 The foaming effects are utilized for the production
of such items as cream

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 The addition of an emulsifier enables forming
ability and stabilization action
 Thus, smooth texture can be obtained as well as
expanded volume.
Typical cases of use are cakes, ice cream, moose,
whipped topping, etc.
Defoaming
 Emulsifier also has form extinguishers, one is
called anti-foaming and the other de-foaming
 During food production, foaming may occur in the
presence of protein, starch, etc. and an emulsifier
with foam extinguishing action is used

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 Foam extinguish have the following properties;
1. Water insoluble
2. Floatable on the surface because of its small
specific gravity
3. Small surface tension and easy spreading on liquid
surface
 These properties easy lower the surface tension
and so, the foam becomes thinner
 As these agents spread easily on the liquid surface,
all foam can be diminished
 These are used in the productions of tofu, jam,
and sugar as well as in the fermentation industry

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Wetting
 Wetting effects of emulsifier moisten the solid
surfaces
 Solid material is mixed with an emulsifier or its
surface is spread with it, the surface then becomes
hydrophilic
 For example, chewing gum is apt to stick to teeth
 Adhesion to natural teeth does not occur easily
because the enamel is hydrophilic and always wet,
whereas the adhesion to artificial teeth, occurs
easily
 Adhesion can be avoided by wetting the surface of
chewing gum by adding emulsifier

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Mayonnaise & Margarine
 History

Margarine 1813

Mayonnaise 1756
 General Definitions
 Mayonnaise is an emulsified semisolid
food prepared from:
 Vegetable Oil(s)
 1 or both Acidifying Ingredients
 1 or more Egg Yolk Containing Ingredients
 1 or more of the Optional Ingredients
 Containsnot less than 65% by weight of
vegetable oil
 General Definitions
 Margarine is the food in the plastic form or
liquid emulsion containing:
 1 or more edible fats and/or oils or mixtures of
these
 1 or more aqueous phase ingredients
1 or more of the optional ingredients can be added to
the aqueous phase ingredients
 Contains not less than 80% fat as prescribed by the
“official methods of analytical chemists”
 Suppliers
 Mayonnaise
 Kraft
 Unilever
 Hellmann’s, Best Foods
 Better Brands
 Allen, Nugget
 Shurfine
 Shurfine, Shurfresh, Ultimate Choice, Price Saver
 Private Label Companies
 Suppliers
 Margarine
 ConAgra Foods
 Nabisco Tablespreads Company
 Fleischmann’s, Parkay, Blue Bonnet, Touch of Butter, Chiffon,
Move Over Butter
 Unilever Foods
I Can’t Believe It’s Not Butter, Shedd’s Spread Country
Crock
 ADM
 Gold’N Flavor
 Ventura
 Saffola

 Private Label Companies

 Food Chemistry of Regular
Mayonnaise
CH3(CH2)xCOOH Whole Eggs

Egg Yolks H2O

CH3COOH NaCl

C12H22O11 Lemon Juice

(C10H16O8N2)-Ca-Na2
 Food Chemistry of
Low/Reduced-Fat Mayonnaise
H2O CH3(CH2)xCOOH
x-O-C6H8O2-O-C6H8O2-O-x C12H22O11

Egg Whites CH3COOH

NaCl (C6H10O5)x
Mustard (C35H49O29)x
C6H5COONa (C10H16O8N2)-Ca-Na2
 Basic Emulsion Theory
 Homogenous mixture of oil
and water stabilized by an
emulsifier
 Two classifications
 Macroemulsions-
thermodynamically unstable
 Microemulsions-
thermodynamically stable
 Interfacial tension
 Net interaction between
dispersed phase
 Addition of van der Waals
and electrostatic forces
 Emulsion Theory
 Emulsifiers
 Functionality direct result
of chemistry
 Consists of 2 parts
 Hydrocarbon chain –
lipophilic
 Polar group –
hydrophilic
 Three types of
emulsions
 Temporary
 Example: oil mixed with
vinegar
 Semi-Permanent
 Example: pourable
salad dressing
 Permanent
 Example: Mayonnaise
 Regular Mayonnaise
Formulation
 Addition pathway
 Vinegar mixed with emulsifiers
 Oil added slowly
 Stabilizers and Preservatives
 Spices and flavor agents
 Results in closely packed foam of oil droplets
 Emulsifiers used
 Lecithin, lipovitellin, livetin (all found in egg yolk)
 Lecithin also in soybean oil
 Major emulsifier: Lecithin
 Functional component: phospholipids
 Phospholipids
 Hydrophilic polar head
 Lipophilic portion consists of 2 lipophilic tails
 Regular Mayonnaise
Formulation
 Adsorption of lipoprotiens to O/W interface
 Diffusion of native protein molecules to interface
 Penetration of interface by these molecules
 Rearrangement of adsorbed molecules to state of
lowest free energy
 Ideal Emulsions
 Dispersed droplets account for maximum of 74%
volume
 Mayonnaise
 Dispersed phase accounts for 75% or more volume
 Low-Fat Mayonnaise Formulation
 Same basic addition pathway
 Other ingredients used to achieve low-fat
 Example: egg whites
 Interfacial chemistry problem
 Emulsifiers found in egg yolk not as abundant in
whites
 Emulsifiers
 Lecithin
 Added through addition of more soybean oil
 Fine mustard particles
 Margarine Formulation
• Thermodynamically unstable –
hydrophobic effects. Continuously
change toward equilibrium.
• Flocculation causes increase of
viscosity.
• Emulsifiers applied: monoglycerides,
lecithin.
• Emulsifiers prevent crystallization,
improve plasticity and creaming
texture and increase water holding
ability.
Analytical Methods for Determining
Colloidal Properties
• Rheology provides valuable
information for quality control,
storage ability, sensory
assessment of consistency,
knowledge for design of texture
and unit operation,
• Mayonnaise and margarine
show viscoelastic properties.
• Model developed to describe
the transient flow.
• Rheometrical studies of
mayonnaise has been shown to
be shearing thinning,
viscoelastic and thixotropic.
Margarine Process Flow Chart
 Equipment Necessary for
Processing
Mixing and Storage Tanks
Centrifugal Pumps
Plate or Tubular Heat Exchangers
Hot Water Sets
Holding Tube
Scraped Surface Heat Exchanger
Agitated Worker Unit
Quiescent Holding Unit
Extrusion Valves
Control System