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Emulsifiers
Emulsifiers
Emulsifiers are used to make two components such as water and oil compatible. It acts as an interface between the conflicting components and used as edible for preparing different foods. Chemically, an emulsifier is a molecule with one oil-friendly end and one water-friendly. The emulsifier molecule surrounds the droplets of oil, with the oil core hidden by the water-friendly tails of the emulsifier. A classic natural emulsion is milk, which is a complex mixture of fat suspended in an aqueous solution. The Nature's emulsifiers are proteins and phospholipids. Egg is also commonly used as an emulsifier. The emulsifier is prepared by using palm oil, rapeseed oil, soybean oil, sunflower oil or lard/tallow. They combine oil (triglyceride) with glycerol that results in monoglyceride for the production of emulsifier. The type of triglyceride used in the reaction determines the type of emulsifier obtained. Unsaturated triglycerides produce fluid products such as oil while saturated triglycerides result in pasty or solid structures like butter. Additionally, Monoglycerides can be combined with other substances, such as citric acid and lactic acid, in order to enhance their emulsifying properties