Guru Jambheshwar University of Science and Technology

Hisar, haryana.

Department o
Printing Technology

submitted by:. Submitted to:

170030329010 Neha mam
CH.SAI KUMAR
EMULSIFIERS:

 Emulsifiers are additives that help two liquids mix. For

example, water and oil separate in a glass but adding an
emulsifier will help the liquids mix together. It is commonly used
for different foods and drinks.
 Emulsifiers in food
 Emulsifiers are among the most frequently used types of food
additives. They are used for many reasons.
 Emulsifiers can help to make a food appealing. The example of
the mayonnaises without the emulsifier shows how unappealing
it would be if the oil and water separated before it was used.
Emulsifiers have a big effect on the structure and texture of
many foods. They are used to aid in the processing of foods and
also to help maintain quality and freshness.
Emulsion structure:
Food Emulsifier Types:
 Mono & di-glycerides and their derivatives
 Lecithin
 Sorbitan esters
 Polyglycerol esters
 Stearoyl lactylates
 Others

Lecithin
 Extracted from vegetable oils such as soy and sunflower oil, lecithin has
been used as a food emulsifiers since the 1930. Lecithin is used in a wide
range of food products, including margarine, chocolate, breads and cakes,
bubble gum, salad dressings and sauces.
Mono and Diglycerides
 Mono and diglycerides, as well as their purified form distilled
monoglycerides, are the oldest and most common food emulsifiers. These
emulsifiers are produced by mixing edible oils with glycerin, and widely
used in bakery and dairy products, and margarine.

Monoglyceride Derivatives
 The combination of monoglycerides with other substances produces
emulsifiers with specialized function called monoglyceride derivatives.

Fatty Acid Derivatives

 Polyglycerol esters (PGE), propylene glycol esters (PGMS),
stearoyl lactylates, sucrose esters, sorbitan esters and
polysorbates are the most common food emulsifiers derived
from fatty acids.
Food Emulsifier Application:

 Bakery products
 Dairy & frozen dessert
 Confectionery products
 Convenience foods
 Meat products
 Others
Applications of Emulsifiers:
 some other common emulsifiers that are used in todays food
industry. Some of the most common additives are classified as:

 Lecithins are mixtures of fats that are usually extracted from

sources such as egg yolk, soybeans, sunflower and canola.
 Mono and diglycerides are made from natural fatty acids,
glycerol and an organic acid.
 Polysorbates a viscous water soluble yellow liquid derived from
etoxilated sorbitan esterified with fatty acids
 Sodium stearoyllactylate (SSL) a food additive used to improve
the mix tolerance and volume of processed foods.
THANK YOU 😊