Add oil to water, and you’ll quickly see they don’t mix. This is where food emulsifiers come in. They are the unsung heroes behind the creamy texture of mayonnaise, the smooth consistency of chocolate, and the extended freshness of bread. This article delves into the world of food emulsifiers, exploring their function, types, applications, and safety.
What are Food Emulsifiers and How Do They Work?
Food emulsifiers are additives that help to combine two or more liquids that normally wouldn’t mix, such as oil and water.[1, 2] These additives work because they have a unique molecular structure: one end is attracted to water (hydrophilic), and the other end is attracted to oil (hydrophobic).
When an emulsifier is added to a mixture of oil and water, its molecules position themselves at the interface between the two liquids. The hydrophilic end faces the water phase, and the hydrophobic end faces the oil phase. This positioning allows the oil and water to become finely dispersed, creating a stable, homogenous, and smooth mixture called an emulsion.
Emulsifiers play a crucial role in food manufacturing, improving the appearance, taste, texture, and shelf life of many products.[1, 2] Without emulsifiers, many common foods like margarine, mayonnaise, creamy sauces, candy, processed foods, confections, and baked goods would have significantly different and less desirable properties.
Different Types of Emulsifiers in Food
Food emulsifiers can be derived from natural sources (plants or animals) or created synthetically. Synthetic emulsifiers are designed to mimic the structure of natural ones.[2]
For example, lecithin (E322), a common emulsifier in chocolate, can be extracted from soybeans, eggs, liver, peanuts, and wheat germ.[3] Pectin (E440), another widely used emulsifier, occurs naturally in fruits such as apples and pears.[4]
The European Union (EU) permits the use of around 60 additives categorized as “emulsifiers, stabilizers, gelling agents, and thickeners.”[5-18]
| E-numbers | Substance/class | Some foodstuff in which they are commonly used |
|---|---|---|
| E322 | Lecithin | Chocolate products |
| E407 | Carrageenan | Flavored milk, iced coffee, dairy-based ice cream and frozen desserts, chilled desserts, cream |
| E412 | Guar gum | Dairy-based products, soy-based products, water-based frozen desserts, sandwich fillers and spreads, salad products |
| E415 | Xanthan gum | Mayonnaise, sandwich fillers and spreads, salad products, dressing and vinegar, table sauces |
| E432-436 | Polysorbates | Fine bakery wares, milk and cream analogs, ice cream, desserts, sugar confectionery |
| E460-469 | Celluloses, including carboxymethylcellulose | Vitamin & dietary supplements, artificial sweeteners, meal replacements & other drinks, water-based ice lollies, pops & sorbets, meat substitutes |
| E471 | Mono- and diglycerides of fatty acids | Dairy-based ice cream and frozen yogurt, margarine, cakes, pastries, frozen desserts, sandwiches and wraps |
| E473-474 | Sucrose esters and sucroglycerides | Gum, plant-based ice cream & frozen yogurt, pastilles, gums, jellies & chews, plant-based drinks, snack/cereal/energy bars |
| E475 | Polyglycerol esters of fatty acids | Cakes, pastries & sweet goods, sweet biscuits/cookies, baking ingredients & mixes, frozen desserts |
| E476 | Polyglycerol polyricinoleate | Chocolate products, dairy-based frozen products, margarine & other blends |
| E481-482 | Stearoyl lactylates | Fine bakery wares, breakfast cereals, desserts, bread |
| E491-495 | Sorbitan esters | Cakes, pastries & sweet goods, baking ingredients & mixes, chocolate products |
Common Applications of Emulsifiers in Food Production
Emulsifiers are used in various food products to achieve specific desirable qualities. Here are some common applications:
Bread
While bread can be made without emulsifiers, the resulting product is often dry, has a smaller volume, and stales quickly.[2] Adding as little as 0.5% emulsifier to the dough can significantly improve volume, create a softer crumb structure, and extend shelf life. Two main types of emulsifiers are used in bread making:
- Dough strengtheners: (e.g., diacetyl tartaric acid esters (E472e) and sodium or calcium stearoyl-2-lactylate (E481, E482)) enhance dough strength, resulting in improved texture and volume in the final product.
- Dough softeners: (e.g., mono- and di-glycerides of fatty acids (E471)) produce a softer crumb structure and increase shelf life.
Chocolate
Lecithin (E322) or ammonium phosphatide (E442) are added to provide the right consistency of the chocolate.1This allows the chocolate to be molded into various shapes, such as bars and figures. If chocolate is stored at excessively high temperatures, a dull or white surface, known as “bloom,” may appear, making the product less appealing. Sorbitan tristearate (E492) can help prevent bloom development.1
Ice Cream
Ice cream is a complex food containing ice crystals, air, fat particles, and an unfrozen aqueous mix. Emulsifiers, such as mono and diglycerides of fatty acids (E471), lecithin (E322), and polysorbates (E432, E436), are added during freezing to promote a smoother texture and prevent rapid melting. They also improve freeze-thaw stability. These benefits extend to other frozen desserts like sorbet, milkshakes, frozen mousse, and frozen yogurt.
Margarine
Emulsifiers are essential for giving margarine the desired stability, texture, and taste.[2] Mono- and diglycerides of fatty acids (E471) and lecithin (E322) are commonly used to ensure that water droplets are finely dispersed in the oil phase. Citric acid esters of mono- and diglycerides (E472c) prevent splattering during cooking, while polyglycerol esters (E477) and lactic acid esters contribute to the quality of margarine used for baking.
Processed Meat
Sausages are a major component of the processed meat industry in Europe. The primary components of sausages—meat proteins, fat, and water—must be bound together in a stable emulsion.[2] Emulsifiers stabilize this emulsion, ensuring even fat distribution throughout the product. In low-fat meat products, additives play a critical role in making them as palatable as their full-fat counterparts. Mono- and diglycerides of fatty acids (E471) and citric acid esters (E472c) are commonly used in processed meat manufacturing.
Food Emulsifier Legislation and Safety
Like all food additives, emulsifiers are subject to rigorous regulations governing their safety assessment, authorization, use, and labeling. These regulations mandate that all added emulsifiers, like all food additives, be clearly identified on product labels by either their name or corresponding E-number, preceded by their technological function (e.g., emulsifier: E466 or emulsifier: carboxymethylcellulose).
Conclusion
Food emulsifiers are important ingredients that stabilize mixtures of liquids that would otherwise separate. These additives play a critical role in enhancing the appearance, texture, and shelf life of many foods we eat regularly. Understanding What Are Food Emulsifiers helps us appreciate the complexity of food science and the role it plays in our daily lives.
References
- Cox, S., Sandall, A., Smith, L., Rossi, M., & Whelan, K. (2021). Food additive emulsifiers: a review of their role in foods, legislation and classifications, presence in food supply, dietary exposure, and safety assessment. Nutrition Reviews, 79(6), 726-41
- Hasenhuettl, G. L., & Hartel, R. W. (Eds.). (2008). Food emulsifiers and their applications (Vol. 19). New York: Springer.
- Zeisel, S. H. (1981). Dietary choline: biochemistry, physiology, and pharmacology. Annual review of nutrition (USA).
- EFSA Panel on Food Additives and Nutrient Sources added to Food (ANS), Mortensen, A., Aguilar, F., Crebelli, R., Di Domenico, A., Dusemund, B., … & Woutersen, R. A. (2017). Re‐evaluation of E440i and E440ii as food additives. EFSA Journal, 15(7), e04866.
- Food Standard Agency. (2022). Approved additives and E numbers.
- EFSA Panel on Food Additives and Nutrient Sources added to Food (ANS), Mortensen, A., Aguilar, F., Crebelli, R., Di Domenico, A., Frutos, M. J., … & Dusemund, B. (2017). Re‐evaluation of E 322 as a food additive. EFSA Journal, 15(4), e04742.
This article was produced in collaboration with FoodSafety4EU as part of a joint food additive campaign. FoodSafety4EU has received funding from the European Union’s Horizon 2020 Research and Innovation programme under Grant Agreement No. 101000613.
