What Are Emulsifiers and Why Are They Used in Food?
What Are Emulsifiers and Why Are They Used in Food?
Stoicism: How to Control Your Emotions the Stoic Way
October 4, 2021
Confucius Quote I
October 5, 2021By now, you’ve most likely have heard of emulsifiers used in food production. If you aren’t familiar with nutrition, this term in and of itself sounds like an ingredient to a science experiment. If you’re familiar with emulsifiers, then you’re probably aware of the benefits and controversies surrounding them. So what are emulsifiers, and do we really need them in our food? Hopefully, you will have a little more insight into the world of emulsifiers by the end of this post.
What are emulsifiers?
Ever try mixing oil with water? Oil will always rise to the top because it’s less dense than water. Emulsifiers are surfactants that contain water-loving and oil-loving parts. As a result, emulsifiers promote mixing two immiscible liquids like oil and water by reducing the surface tension and creating a stable emulsion. They are commonly used in the food industry to preserve products and improve the texture, look, and taste.
Despite its extensive use in food production, you can find the application of emulsifiers in many industries. The pharmaceutical, textile, paint, rubber, and food industries use emulsifiers in their manufacturing processes.
Common food emulsifiers
- Lecithin
- Mono- and diglycerides (MDG)
- Locust bean gum
- Carboxymethyl cellulose (CMC) or cellulose gum
- Carrageenan
- Guar gum
- Polysorbate 80 (P80)
- Xanthan gum
A brief history
Beeswax is the oldest known emulsifier. The Shennong Book of Herbs is an ancient Chinese book on agriculture and medicinal plants. It mentions beeswax as a vital ingredient for treating wounds and dietary supplements.
It wasn’t until the 19th century that emulsifiers became widely used in the food industry. In 1856, French chemist and pharmacist Théodore Gobley first separated lecithin from egg yolk. Shortly after, it became a staple ingredient in the manufacturing of margarine. Today, lecithin is also available from sources such as soybeans, sunflower oil, or cottonseed.
The most widely used synthesized emulsifier are mono- and diglycerides (MDGs). Marcelin Berthelot first synthesized MDGs in 1856, but it wasn’t until the early 20th century that their usage extended to the production of bread and cakes. Some approved legal uses of MDGs include use as an emulsifier, dough strengthener, and flavoring agent. Despite being a form of fatty acid and containing trans fat, the FDA does not require their values on nutritional labels.
Common uses
- Used in chewing gum to improve flavor release and softness
- Increase shelf-life in yeast-raised baked goods
- Used as a gelling agent to create fluid gels
- Stabilizes water-based gels in desserts
- Help to maintain freshness and quality of processed food products
- Added to bread dough to enhance volume and soften crumb structure
- Used in dairy and airy-alternative products to stabilize liquid components
- Promotes smoother texture in ice cream and slows melting
Are emulsifiers harmful?
Recent studies have shown some adverse reactions to emulsifiers as well. According to this article by Medical Xpress, emulsifiers can damage the gut microbiome, promoting the “leaky gut” in which bacteria move from the gut wall to the bloodstream. A leaky gut will cause the body to produce an inflammatory response to fight the invading bacteria. However, this evidence has only been observed in cell models and mice.
In 2017 the FDA conducted a review of 7 emulsifiers commonly used in food production. The safety assessment concluded that these emulsifiers did not raise safety concerns at the current specified levels of use. Furthermore, the FDA requires the quantity of certain emulsifying ingredients to not exceed the amount reasonably required to accomplish the intended physical, nutritional, or other technical effects in food.
In conclusion, there is not much scientific evidence to prove the harmful effects consuming emulsifiers has on humans.
Final thoughts
Emulsifiers are a vital ingredient for today’s food industry and play an essential role in manufacturing many products. Most importantly, you or your physician know your body the best. Therefore, if you’re concerned about emulsifying additives, do your research, consult with professionals, and decide on a dietary plan that you can be comfortable with.
1 Comment
“I was more than happy to uncover this site. I wanted to thank you for your time for this particularly fantastic read!! I definitely liked every bit of it and i also have you book-marked to see new information on your blog.}” visit link