Emulsifiers are used to reduce the surface tension between oil and water phases in food, allowing them to mix uniformly and form stable dispersions or emulsions. This contributes to improved texture, structure, and appearance of the final product. In addition to their emulsifying properties, food emulsifiers can offer several functional benefits, including: Preservation Anti-staling Stabilization Aeration and shortening effects Lubrication Flavor enhancement Extended shelf life The selection of an appropriate emulsifier is based primarily on its Hydrophilic-Lipophilic Balance (HLB) value, which reflects the affinity of the emulsifier molecule toward water or oil. A higher HLB value indicates greater hydrophilicity (water-loving), suitable for oil-in-water (O/W) emulsions. A lower HLB value indicates greater lipophilicity (oil-loving), suitable for water-in-oil (W/O) emulsions. The HLB scale generally ranges from 0 to 20. When choosing an emulsifier or emulsifier blend, it is important to consider the desired emulsion type (O/W or W/O), the composition of the food system, processing equipment, and cost-efficiency. Product item
Glycerin Fatty Acid Ester (Mono-and Diglycerides)
Soybean Lecithin
Sucrose Fatty Acid Ester
Sodium Stearyl 2-Lactylate
