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Microemulsions and nanoemulsions tend to appear clear due to the small size
of the disperse phase.
Energy input through shaking, stirring, homogenizing, or spray processes is
needed to initially form an emulsion.
Over time, emulsions tend to revert to the stable state of the phases
comprising
p
g the emulsion,, an unstable emulsion that will quickly
q
y separate
p
unless
shaken continuously.
Whether an emulsion turns into a water-in-oil
water in oil emulsion or an oil
oil-in-water
in water
emulsion depends on the volume fraction of both phases and on the type of
emulsifier.
In general, the Bancroft rule applies: Emulsifiers and emulsifying particles tend
to promote dispersion of the phase in which they do not dissolve very well; for
example,
l proteins
t i dissolve
di l better
b tt in
i water
t than
th in
i oilil and
d so tend
t d to
t form
f
oil-inil i
water emulsions (that is they promote the dispersion of oil droplets throughout
a continuous phase of water).
Flokulasyon
Kremleme
Krlma
Koalesens
A micellethe
micelle the lipophilic tails of the
surfactant molecules remain on the inside
of the micelle due to unfavourable
interactions The polar "heads"
interactions.
heads of the
micelle, due to favourable interactions with
water, form a hydrophilic outer layer that in
effect protects the hydrophobic core of the
micelle. The compounds that make up a
micelle are typically amphiphilic in nature,
meaning that not only are micelles soluble
in protic solvents such as water but also in
aprotic solvents as a reverse micelle.
Surfactant classification
according to the composition of
their head:
nonionic,
anionic,
cationic,
Amphoteric (pH dependent).
Uses Of Surfactants
1. Emulsifiers
2.
2
3.
4.
5.
6.
7.
8.
Water In
W
I Oil - Low
L
Hlb
Oil In Water - High Hlb
Foam
F
St
Stabilizers
bili
Lipid Crystal Modifiers
Wetting Agents
Solubilizers
Starch Complexers
Protein
o
Modifiers
od
Detergents
IInteraction
i Of Surface
S f
A
Active
i Agents
A
With
Wi h
Food Components
1. Lipids
2. Water
3 Starch
3.
4. Protein
5. Air
6 Ions
6.
I
MOST SURFACTANTS
INVOLVE INTERACTONS
WITH LIPIDS
Orange Drink
Solublizer for colors
Stabilize orange oil
Possible cloud
Bread
Loaf volume
Entrap gas,
Soften
Soften,
Reduces staling
g
EMULSIFIERS IN BREAD
BAKING
During mixing
Improves wetability
Improves distribution of shortening
Interacts with starch, protein and fat
Results in:
EMULSIFIERS IN BREAD
BAKING
During fermentation
During baking
R
Results
l in
i better
b
gas retention
i
Improved
d gas retention
Improved loaf volume
D
Decreased
d water
t lloss
Finer, more uniform texture
During Storage
Increased softness
Less staling
Pudding
Emulsification
Wetting agent in powder
Texture modifier
Ice cream
Candy Bar
Cookie
Control spread
Surfactants 172
Acetylated Monoglycerides
Succinylated Monoglycerides
Ethoxylated Mono And Diglycerides
Polysorbate 60 Polyoxyethylene (20) Sorbitan
Monostearate Aka Tween 60
P l
Polysorbate
b t 65 P
Polyoxyethylene
l
th l
(20) S
Sorbitan
bit
Tristearate
Polysorbate 80 Polyoxyethylene (20) Sorbitan
Monooleate
Sources
Mono- and diglycerides occur naturally as food fat constituents,
Mono
constituents and are
also formed from triglycerides, being normal products of fat metabolism,
during the digestion and absorption of food.
As such, they are always found in conjunction with triglycerides, glycerol
and some free fatty acids subject to the manner in which they have been
roduced.
Theyy are p
produced commerciallyy byy a)) heating
g triglyceride
gy
fats with an
excess of glycerol, or b) direct esterification of glycerol with fatty acids.
The resulting composition is dependent upon the proportion of glycerol
and temperature conditions used. The mono-ester is usually in the range
3060%.
The composition of the product will vary according to conditions,
conditions but
glyceryl monostearate and glyceryl distearate are often major
components.
Function in Food
Emulsifiers are used to disperse fat droplets in water or water droplets in fat.
B
Because
they
h act at the
h surface
f
between
b
the
h fat
f and
d the
h water, they
h are also
l
known as surface-active agents or surfactants.
Monoglycerides and mixtures of mono- and diglycerides are by far the most
important commercially of all the food surfactants known; in Europe, they
represent
p
no less than 50% of the total food emulsifier market and,, in addition,,
the monoglycerides are important intermediates in the manufacture of DATEMs
(diacetyl tartaric acid esters of monoglycerides) and other emulsifiers.
Mono- and diglycerides are used widely in a great many products and are the
surfactant type most used in bread. Performance characteristics are controlled
by the skilful combining of alpha-mono-,
alpha mono beta-mono-,
beta mono didi and tri
tri-glyceryl
glyceryl esters
of mixtures of fatty acids. In bread, the effectiveness of the emulsifier is
dependent upon its total monoester content as, in this application, the
performance
f
off th
the alphal h and
d betafractions
b t f ti
are similar
i il and
d superior
i to
t either
ith
the di- or triglycerides.
Benefits
In the production of bread, the contribution made by the surfactant is to
enable the gluten in the dough to remain plastic and pliable so that,
that during
the kneading process, the strands of gluten can form a smooth extensible
film, ensuring that the correct texture is produced in the finished product.
As a general rule, volume and texture are of the utmost importance in
baking. For example, it can be shown that, in cake making, the air bubbles
in the batter that contribute to volume are enclosed in films of protein in
which the fat is dispersed.
The action of the surfactant is to improve the production of the initial air
bubbles, ensuring their uniformity and thereby an improved texture of the
finished baked product.
Typical Products
Bread, cakes and other baked goods; cereals, puddings; fresh pasta,
instant (mashed) potatoes; frozen desserts,
desserts ice cream and soft-serve;
confectionery, e.g. chewing gums, toffees, caramels; and fats, e.g.
margarines and shortenings.
Polysorbates
Polysorbate 80
Sorbitan monostearate
sorbitan monostearate approved for food use
- HLB = 4.7
- used in conjunction with polysorbates in oil
t
toppings,
i
cake
k mixes,
i
etc.
t
-
Stearoyl Lactylates
Lecithin
Sources
Lecithin is a mixture or fraction of phospholipids, which are obtained from
animal
i l or vegetable
bl foodstuffs
f d ff (mainly
( i l soya and
d egg)) by
b physical
h i l processes.
They also include hydrolysed substances obtained by the use of enzymes.
The finished product must not show any residual enzyme activity. A number of
different lecithins or lecithin fractions are available.
Function in Food
Phospholipids are the active ingredients of lecithin and have a two-part
molecular structure. One part is lipophilic (high affinity to fat/non-polar phase)
and the other is hydrophilic (high affinity to water/polar phase).
phase)
The phospholipids tend to dissolve in fat and disperse in water. This surface
activity
ti it iis th
the b
basis
i for
f th
the majority
j it off lecithin
l ithi applications
li ti
and
d allows
ll
the
th
formation of both water-in-oil and oil-in-water emulsions.
Besides nutritional benefits, phospholipids have the following functional
properties in food products: emulsification and stabilisation of oil-in-water or
water-in-oil emulsions;; release and anti-spattering
p
g effects;; adjustment
j
of the
flow properties in chocolate masses; improvement of the wettability of instant
products; as well as optimisation of the gluten network of baked goods.
Benefits
Lecithin allows the production of fine,
fine stable emulsions with little
aggregation or coalescence. It is also used in chocolate
manufacture to modifyy the flow characteristics of liquid
q
chocolate
for both blocks and coating. Lecithin is used on the surface of
powders to improve instant properties. In bakery applications,
l ithi is
lecithin
i used
d to
t increase
i
the
th extensibility
t
ibilit off the
th gluten
l t in
i bread
b d
making, and in batters to improve the overall distribution of
ingredients in cakes and to assist the release of wafers from hot
iron moulds.
Typical Products
Margarines, dressings, chocolate and confectionery items, instant
po de s and bakery
powders
bake goods.
goods
Emulsifier
M,SD,S *
Total
Mono&Di
Lecithins
MG
Polysorb.
CSL/SSL
SorbMS
PG ester
116
30.5
10
2.5
.75
.25
2
1.8
200
42.5
25
8
30
13.2
1.5
27
23
1
0.5
1
.75
.1
10
Sorbitan Monostearate
Calcium Stearoyl-2- Lactylate
Sodium Stearoyl-2-Lactylate
14.3
Emulsifier Usage
Product
% of total US
Bread and Rolls
49
Cake Mixes
11
Cookies and crackers
7
Sweet g
goods and icings
g
3
Margarine, dressings, shortenings
14
Confectionaries
6
Deserts and toppings
3
Dairy products
3
Bancroft's Rule
The type of emulsion (i.e. oil in water or
water in oil) is dictated by the emulsifier
and that the emulsifier should be
soluble in the continuous phase.
Low HLB emulsifier
emulsifier'ss are soluble in oil and
give rise to water in oil emulsions
Wh is
What
i the
h HLB
H B system
story
The system
system was created as a tool to make it easier to use
nonionic surfactants
In g
general it applies
pp
to nonionic surfactants only
y
The basic principle of the system is:
Surfactants have an HLB value
Applications
A li ti
for
f surfactants
f t t have
h
an HLB requirement
i
t
Matching the requirement with the value saves time and
money
of monoglycerides
8.0
HLB VALUE
8.3
86
8.6
10 5
10.5
11.0
14.9
15.0
15.0
Sorbitan monolaurate )
Sucrose monolaurate
HLB VALUE
83
8.3
8.6
tristearate
10.5
trioleate
11.0
monostearate
14.9
15.0
monooleate
15.0
monopalmitate
15.6
Stokes' Law
Creaming or sedimentation is
proportional
i
l to:
Stokes Law
Distilled Monoglycerides
From hydrogenated lard (65% MS, 30% MP)
From hydrogenated soy oil (85%Mono Stearate)
From unhydrogenated lard 45% Mono olein
From soy oil (55% mono olein)
92
87
35
28
0
42
79
72
65
Lactylated
y
monoglycerides
gy
Diacetyltartaric esters of monoglycerides
22
49
Basic Rules
1. For emulsions, if you don't have A clue,
use At 5% Of The fat.
2 Use unsaturated emulsifiers with
2.
unsaturated fats.
3. Mixtures work better than a single
g foams And
emulsifier when stabilizing
emulsions.
Basic Rules
4. Bancroft's Rule
Emulsion
E
l i Stability
S bili Is
I Favored
F
d By
B Solubility
S l bili In
I The
Th
Continuous Phase i.e. High HLB----> oil/water
Low HLB-----> water/oil
Basic Rules
4. Bancroft's Rule
Emulsion
E
l i Stability
S bili Is
I Favored
F
d By
B Solubility
S l bili In
I The
Th
Continuous Phase i.e. High HLB----> oil/water
Low HLB-----> water/oil
Basic Rules
fl k vs powder
flakes
d vs hydrates
h d
vs gels
l
Basic Rules
11. When you find a non-obvious usage of
emulsifiers the function is often related to
emulsifiers,
interaction with starch or protein.
12 Order of addition may be very important.
12.
important
13. Processing steps like homogenization may
substantially change the function of
emulsifiers.