In simplest terms, an emulsifier is a substance that enables oil and water to mix. Many people
would recognize the need for an emulsifier in foods that are obvious emulsions, like mayonnaise
and salad dressings. However, many do not realize that emulsifiers are used in almost every processed food, from bakery products to confectionary to ice cream, where they perform vital functions in addition to their well-recognized role in mixing. “In many people’s minds, emulsifiers are
just related to forming water and oil emulsions,” says Rosa Regalado, general manager at Palsgaard,
Inc., an emulsifier manufacturer with global headquarters in Juelsminde, Denmark. “Actually, emulsifiers have very broad applications.” These include improving aeration, texture, and slicing of
bakery products; preventing chocolate bloom; making ice cream creamier and more resistant to
melting; and increasing shelf life and reducing fat content in a variety of foods.
Food emulsifier
fundamentals Laura Cassiday
• Emulsifiers are amphiphilic molecules used to
form and stabilize emulsions.
• Found in a broad range of foods, emulsifiers
affect many food qualities such as appearance,
texture, and shelf life.
• Natural and non-partially hydrogenated
oil emulsifiers are experiencing increased
demand, but taste and cost are still of primary
importance to consumers.
Like many food additives, emulsifiers are increasingly
under attack, led by health bloggers who fear any ingredients
they cannot pronounce. As a result, many food manufacturers are trying to reduce or eliminate synthetic emulsifiers from their products. In addition, the US Food and Drug
Administration (FDA) has mandated the removal of partially hydrogenated oils (PHOs) from foods by June 18, 2018.
Because a popular class of emulsifiers (mono- and diglycerides)
is often synthesized from PHO raw materials, emulsifier manufacturers have been forced to identify non-PHO alternatives.
The changing emulsifier landscape presents challenges for
maintaining food quality and affordability.
EMULSIFIER BASICS
Simple emulsions consist of either oil droplets suspended in
an aqueous phase (o/w), or water droplets suspended in oil
(w/o). Although emulsions can be formed fairly easily by whisking or shaking two immiscible liquids, they are thermodynami-
