Why Emulsifiers Are So Important In Foods? - Its Purposes

 

If you consume packaged foods regularly, you might have seen emulsifiers on the label of the processes foods. Moreover, the consumption of packaged food daily indicates that you have been also taking emulsifiers simultaneously.

Emulsifiers are food additives that are majorly used in most packaged foods. These can be both man-made and natural; the latter ones are generally made from natural sources and are easier to digest than the former ones.

Now, let’s dive a bit deeper into the emulsifier subject.

are the purposes of these emulsifiers?

If you have ever seen a lava lamp, you will see there are two liquids within the lamp that never mixes. The two liquids are water and heated wax, which simply never mix even though you will see those psychedelic bubbles moving up and down the lamp. But what if a substance is discovered that helps these liquids, like oil or heated wax and water to mix?

Fortunately, emulsifiers are there when it comes to food. These food additives help immiscible liquids within the food to mix well with each other. Emulsifiers are FDA-approved flavor enhancers that aid in the combination of goods comprising immiscible food components such as oil and water. Several prepackaged and processed foods include emulsifiers, such as

• Mayonnaise
• Margarine
• Meats
• Ice cream
• Salad dressings
• Chocolate
• Peanut butter and other nut butter
• Shelf-stable frostings
• Cookies
• Crackers
• Creamy sauces
• Bread
• Baked goods
• Ice cream

There can be two types of emulsifiers, synthesized emulsifier and the ones that are found naturally. Most emulsifiers utilized today are hydrocolloids, which are naturally produced. Hydrocolloids are thickening agents that preserve the composition, consistency, flavor, and shelf life of numerous food items. Due to the food consistency and texture that they generate, they are sometimes referred to as gums. Emulsifiers originating from natural sources like plants, animals, and aquatic sources are examples of hydrocolloids. Emulsifiers also help meals retain a creamy taste and texture by reducing stickiness.

How are these natural hydrocolloids used in foods?

Carrageenan, gellan gum, and guar gum are three of the most often utilized hydrocolloids.

Carrageenan

Carrageenan, derived from red seaweeds, thickens dishes and gives them a gel-like texture. Carrageenan is a prevalent ingredient in dairy and dairy substitute products, notably flavored milk and soy milk. To stabilize the liquid components of animal and plant milk, this emulsifier bonds with proteins. Carrageenan can also be found in processed meats. Those that do have a softer feel and can hold up to 40% more water.

• Gellan gum

Gellan gum, which is generated naturally by microorganisms, is a popular coagulant. It can be added to make fluid gels, which are then incorporated into various natural dairy and soy-based foods. Gellan gum is also a thickening, binder, and stabilizer. It helps to keep water-based gels, such as desserts and drinking jellies, stable.

• Guar gum

Guar gum is capable of being utilized to emulsify, thicken, and stabilize components in food items, including those that must be manufactured at low temperatures. Guar gum contributes to and maintains a creamy consistency in low-calorie dairy and plant-milk products.

Now, you can understand how widely these emulsifiers are being used. However, it is better not to intake the emulsifiers in your body via packaged foods. Even though approved by FDA, keep its consumption limited. The quality of the emulsifier used matters a lot that’s why if you are thinking of buying one, make sure to buy a good quality emulsifier.

You can get a good quality emulsifier from Cape Crystal Brands, an online provider where you can get any ingredient of the highest quality, including emulsifiers. We also offer ingredients that are hard to find and are chef or cook specials. For more information, visit our website (https://www.capecrystalbrands.com/) or contact us at 908-273-5600 and info@capecrystalbrands.com.