foods with emulsifiers: We will explain what emulsifiers are, what they are used for in food, and in what products they can be found. Emulsifiers, what is it? It is nothing more than a substance that creates consistency.
Emulsifiers used in the food industry can obtain a better quality of the food which, due to the different composition, can have consistency problems. Thanks to emulsifiers, it is possible to combine two phases: aqueous and oil, for example, in mustard, mayonnaise and various sauces.
What is the emulsifier?
Emulsifiers They are chemical compounds or their mixtures that allow the formation of a stable emulsion over time. The role of the emulsifier is to create stable mousses that form at the oil-water interface. Emulsifying particles accumulate at the interface of these phases, creating spherical structures. Outside the sphere are hydrophilic heads with high affinity for the aqueous phase.
On the other hand, inside micelas, there are lipophilic tails: carbon chains. Emulsifiers are found in many food products. You can find them in various types of candy, like chocolate, chocolate bars, marshmallows. They are also found in dairy products: milk, cream, butter, cheese, and yogurt. They are present in prepared sauces, mayonnaise,
Emulsifiers and additives cause diabetes and obesity
They are authorized chemicals, which are used in industrial foods to make them look fresher; in this way an old bread does not harden and a chocolate feels homogeneous.
Researchers found that emulsifiers and emulsifier additives , those chemically synthesized compounds that are often added to some ready-made foods, cause cellular damage and inflammation, so they should be avoided.
According to lengthy studies, they could be the cause of many diseases that afflict man, including the great epidemic of diabetes and obesity , according to the American biochemist Barbara Corkey, according to Boston University in 2012.
These products, which industrial kitchens usually use in recent years, are responsible for uniting fats with foods made of water, otherwise they remain separated.
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With five decades of research on human metabolism to its credit, the Corkey doctor noted that the emulsifiers used as the monoglycerides , which are often found in processed baked goods, and the artificial sweetener saccharin , have side effects, the report of the Boston University.
In the investigations she is conducting, she found that “both additives made the beta cells secrete more insulin (a hormone related to diabetes), but not in the normal way, “ said the scientist.
When monoglycerides and saccharin were put to the test, “beta cells (related to insulin production) underwent some unexpected chemical changes and molecules called reactive oxygen species were released, which have been implicated in cell damage, inflammation and obesity ”.
According to the doctor, it is suspected that the background levels of certain food additives could cause subtle, but crucial changes in our metabolic tissues. These are the changes that possibly contribute to diabetes and obesity, says the researcher.
Among the emulsifying products there are also some of a natural type , such as non-synthesized soy lecithin, egg yolk, garlic, chickpeas, chayote and peanuts, according to the Botanical environment.
However, man includes other types of emulsifiers and emulsifying additives in industrial foods, which are chemically synthesized and do not maintain the nutritional properties of natural products.
These are commonly used to keep non-fresh produce looking better. The bread will harden less quickly or the chocolate will look more homogeneous.
Most used emulsifiers
Lecithin E322, for example, is one of the most widely used emulsifiers. It is synthesized from vegetable lecithin, but it does not maintain its original properties.
“It should be noted that a food containing this additive is not considered to contain the properties of vegetable lecithin”, emphasizes Botánica. “
Chemically it is capable of binding both fat or fat-soluble substances and those of an aqueous or water-soluble nature. It makes the waters and oils come together in sauces and the air and liquid in foam.
It is included in industrial chocolates because it manages to form a homogeneous mass between butter, cocoa, milk and sugar.
It is also used in some bread industries, as it delays the hardening of baked products.
Usually contain lecithin E322 the margarines, mayonnaise, chocolate, cakes, cookies, pastries, instant powder milk drinks and infant milk .
Others are emulsifier additives , among which the mono- and diglycerides of fatty acids stand out , which are emulsifying additives, which can prevent the hardening of baked goods and have defoaming properties.
They are obtained artificially from soy lecithin, and they do not maintain the nutritional properties of soy lecithin either.
These fatty acids are made up of one or two fatty acids attached to a glycerol molecule. It is used in chocolates, preserves, marmalades, jellies, cream, quick-cooking rice, bread, baked goods, and cold cuts.
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Foods that may have emulsifiers
- puff pastry,
- instant powders,
- baby milk,
- sparkling desserts,
- fats and baking fats.
|Lecithin||Baked goods, chocolate, cooking spray, instant foods, and margarine|
|Mono- and diglycerides||Bread, cake, pasta, frozen dessert, icing, topping, peanut butter, margarine, dehydrated potatoes, shortening, coffee whitener, and pasta|
|Glycerol monolaurate||Bread, whipped topping, frosting, glaze, and cheese products|
|Ethoxylated monoglyceride||Bread, whipped topping, icing, frozen dessert, and coffee whitener|
|Diacetyl tartaric acid esters of monoglyceride||Bread, extruded products, icing, margarine, and salad dressing|
|Calcium stearoyl-2-lactylate||Bread, egg whites, and dehydrated potatoes|
|Sodium stearoyl-2-lactylate||Bread, pasta, dehydrated potatoes, and coffee whitener|
|Propylene glycol esters||Cake, whipped topping, dehydrated potatoes, and shortening|
|Sorbitan esters||Whipped topping, cake, cake mix, cocoa, icing, filling, and coffee whitener|
|Polysorbate 60||Whipped topping, cake, cake mix, cocoa, icing, filling, coffee whitener, shortening, salad dressing, and edible oil|
|Polysorbate 65||Ice cream, frozen custard, ice milk, sherbet, frozen dessert, icing, cake, cake mix, whipped topping, filling, and coffee whitener|
|Polysorbate 80||Ice cream, frozen custard, ice milk, sherbet, frozen dessert, gelatin mix, shortening, baked goods, bakery mixes, filling, icing, topping, and frying oil|
|Sucrose esters||Bread, bakery mixes, frozen dessert, whipped milk products, and ice cream|
In addition, there are vegetable substitutes for milk and cream, such as soy drinks, chewing gums, sauces, cocoa, sweets, bread, pasta, preserves, jams, packaged liquid coffee, beverages except beer and wine, frying fats and coatings of Fruit.
what is it and why are they used in food?
Thickening agents and emulsifiers are used in the food industry to give products a dense, silky consistency that makes food more sensitive to the consumer. Products enriched with emulsifiers are often called velvety, delicate and creamy. Thanks to thickeners and emulsifiers, food products have the same high quality all the time, which means there is no delamination, color and consistent consistency. With these substances, food products not only look better, they also taste better.
Emulsifiers – examples
A natural emulsifier is, for example, lecithin, which disperses fat molecules in aqueous solutions of proteins and carbohydrates. You can find it in the egg yolk. Allow the mustard to combine with oil when making mayonnaise. Lecithin is an emulsifier commonly used in the food industry. It is added to bakery products, margarine, cakes, cookies, and chocolate. It can be found on the food label under the symbol E322. Another food emulsifier are the diglycerides of fatty acids and esters of fatty acids marked with the symbol E471. They are used for the production of wafers, ice cream and sauces. These substances are obtained from vegetable and animal fats. They are safe for health because they are digested by our body and do not cause negative effects after absorption. There are definitely more examples of emulsifiers. There is also agar, carrageenan, alginates detected from seaweed and seaweed, as well as locust bean gum, acacia or guar gum plants, which are easily used in food.
Emulsifier: where to buy it?
When choosing emulsifiers, you need to pay attention not only to the quality of the substance itself, but also to the manufacturer supplying the additive to the food industry. The company must have a stable position in the market and maintain the required test results and certificates that confirm the purity and safety of the use of the emulsifier. PCC Group is a manufacturer offering a wide range of food additives, such as emulsifiers. Go to the manufacturer’s website and check out the full offer! Today, emulsifiers are used in the food industry. Some products, like mayonnaise, margarine, or candy, would not have as much consistency or flavor if it weren’t for the emulsifiers. It is worth emphasizing that most of them are not harmful to our health.
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foods with emulsifiers