FOOD & NUTRITION EUROPE
EMULSIFIERS
EMULSIFIERS
The multiple functionalities of emulsifiers
EMULSIONS AND EMULSIFIERS
An emulsion is a blend of two immiscible liquids, with droplets of one phase (dispersed phase) distributed in the other phase
(continuous phase). In general these are unstable systems in which the dispersed phase droplets tend to agglomerate or
coalescence and separate out. The boundary between the two phases is called the interface.
continuous phase
oil phase
dispersed phase
water phase
interface
Emulsifiers contain both hydrophilic and lipophilic parts. The hydrophilic head is easy to hydrate (water soluble) and the lipophilic
tail is impossible or very difficult to hydrate (oil soluble). Emulsifiers concentrate at the interface between oil and water and reduce
the surface or interfacial tension, thereby making the emulsion more stable. In many industries emulsifiers are referred to as
“surfactants”, which is an abbreviation of surface active agents.
hydrophilic head
lipophilic tail
In commercial food emulsifiers the hydrophilic part can consist of glycerol, sorbitol, sucrose, propylene glycol or polyglycerol.
The lipophilic part is formed by fatty acids derived from fats and oils such as soybean oil, rapeseed oil, coconut oil and palm kernel
oils.
oil-in-water (O/W) emulsion
water-in-oil (W/O) emulsion
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EMULSIFIERS
The stability of an emulsion depends on:

Droplet size: a smaller droplet size facilitates emulsion stability. The droplet size can be influenced by homogenization.

Viscosity of continuous phase: a higher viscosity facilitates emulsion stability. The viscosity of the water phase can be
influenced by the addition of hydrocolloids or thickening agents.

Specific density of the two phases: if the difference in density between the two phases is small, the emulsion will be more
stable. For essential oils in beverages weighting agents can be used to increase the density of the essential oil.

Quality of the interfacial film: the film can consist of emulsifiers and / or proteins.
EMULSIFIERS PRODUCT RANGE
Following emulsifiers are generally used in the food processing industry:
E number
Short name
Long name
E 322
Lecithins
Lecithins
E 432 – 436
Polysorbates
Polyoxyethylene sorbitan esters
E 471
MDG / Monoglycerides
Mono- and diglycerides of fatty acids
E 472 a
ACETEM
Acetic acid esters of MDG
E 472 b
LACTEM
Lactic acid esters of MDG
E 472 c
CITREM
Citric acid esters of MDG
E 472 e
DATEM
Mono- and diacetyl tartaric acid esters of MDG
E 473
Sucrose esters
Sucrose esters of fatty acids
E 475
Polyglycerol esters
Polyglycerol esters of fatty acids
E 476
PGPR
Polyglycerol polyricinoleate
E 477
Propylene glycol esters
Propane-1,2-diol esters of fatty acids
E 481
SSL
Sodium stearoyl-2-lactylate
E 482
CSL
Calcium stearoyl-2-lactylate
E 491 – 495
Sorbitan fatty acid esters
Source and Manufacturing
Below information on raw material source and manufacturing of food emulsifiers provides some insight in the molecular structure of
emulsifiers.
Lecithin (E322) is a mixture of phospholipids, it consists of a glycerol backbone with phosphatidyl groups. The phosphatidyl groups
are phosphate esters of diglyceride. Lecithin is a natural emulsifier, obtained mainly from vegetable oilseeds.
Monoglycerides are the most commonly used food emulsifiers. Monoglycerides are produced from glycerol and oils or fats
(triglycerides).
Fats, Oils, Fatty Acids
+
Glycerol
Monoglycerides (E471)
Monoglycerides can be further processed by esterification with organic acids:
Monoglycerides
+
Acetic acid anhydride
ACETEM (E472a)
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EMULSIFIERS
Monoglycerides
+
Lactic acid
LACTEM (E472 b)
Monoglycerides
+
Citric acid
CITREM (E472 c)
Monoglycerides
+
Tartaric acid
Acetic acid anhydride
DATEM (E472e)
Instead of glycerol other hydrophilic alcohols can be used for the manufacturing of food emulsifiers:
Sorbitol
Sorbitan fatty acid esters (E491 – 495)
Sorbitan fatty acid esters (E491 – 495)
can be further processed into:
Polysorbates (E432 – 436)
Fats, Oils, Fatty Acids
+
Polyglycerol
Polyglycerol esters (E475, E476)
Fats, Oils, Fatty Acids
+
Propylene glycol
Propylene glycol esters (E477)
Fats, Oils, Fatty Acids
+
Sugar
Sucrose esters (E473)
Fats, Oils, Fatty Acids
+
Lactic acid
Fats, Oils, Fatty Acids
+
further processed to:
SSL (E481) & CSL (E 482)
Product characteristics
Some issues which are important to notice while working with food emulsifiers are the following:
Emulsifiers are mixtures
During the esterification process the fatty acids are distributed at random, so a mixture of mono- and diglyceride (esters) are
formed. Each molecule has slightly different functionalities. As an example a simplified picture of theoretical possible structures for
a MDG ester are given. Commercial emulsifiers are characterised by the major component, but minor amounts of related molecules
will also be present.
fatty acid
organic acid
glycerol
fatty acid
fatty acid
glycerol
organic acid
fatty acid
glycerol
glycerol
fatty acid
OH
H
HJ
organic acid
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EMULSIFIERS
fatty acid
organic acid
glycerol
organic acid
glycerol
glycerol
fatty acid
fatty acid
organic acid
organic acid
organic acid
OH
Monoglycerides are characterised by their mono-content, e.g. 90% or 60%.
Fatty acid composition
The type of fatty acid (the type of fat or oil used) influences the characteristics of the emulsifier. Therefore some understanding of
fat technology helps understanding emulsifier behaviour.
The fatty acid composition influences the melting point of fats and oils, and in the same way influences the melting point of
emulsifiers. Fatty acids with a longer chain length and which are more saturated, will result in higher melting points.
Monoglycerides are also characterised by the fatty acid composition: saturated or unsaturated fatty acids.
Crystal form. Fats and oils can form different crystals which affect the texture and physical properties of the fat. The three major
crystalline forms are referred to as alpha-, beta prime- and beta-crystals. The alpha crystal has the lowest melting point and forms
fine and flexible agglomerates. Some emulsifiers are referred to as alpha tending emulsifiers; these are most stable in the alpha
crystalline form. The alpha crystalline formation is very effective for whipping properties.
HLB: Hydrophilic Lipophilic Balance
Emulsifiers can be characterized by the Hydrophilic Lipophilic Balance. The balance is measured on molecular weight and is an
indication of the solubility of the emulsifier. The HLB scale varies between 0 and 20.
An emulsifier with a low HLB value is more soluble in oil and promotes water-in-oil emulsions.
An emulsifier with a high HLB value is more soluble in water and promotes oil-in-water emulsions.
The HLB value is a somewhat theoretical value, it only considers water and oil, and food systems are more complicated. But the
HLB value of an emulsifier can be used as an indication about its possible use. An indication of performance based on HLB value is
given below.
Mixing of oils
W/O emulsions
Wetting properties
O/W emulsions
Micro-emulsions
HLB value:
0
2
4
6
8
10
12
14
16
18
20
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EMULSIFIERS
In a similar way also the average HLB value of emulsifiers can be given.
Lecithins
Polysorbates
MDG
ACETEM, LACTEM
DATEM
Sucrose esters
Polyglycerol esters
Propylene glcyol esters
PGPR
Sorbitan esters
HLB value:
0
2
4
6
8
10
12
14
16
18
20
A very broad HLB range refers to different emulsifiers within one group. For example sucrose esters can be manufactured with a
very high mono-content resulting in a high HLB value and with a very low mono content resulting in low HLB value, and therefore
sucrose esters are covering almost the complete HLB scale.
FUNCTIONALITY OF EMULSIFIERS
Multi-Phase Systems
As explained above emulsifiers concentrate to the surface between the oil and water phase, two liquid phases. But in fact
emulsifiers will concentrate to any surface of two immiscible phases, so also to:

the interface of gas and liquid / solid as air bubbles in a whipped cream or cake batter.

the interface of solids and liquids as ice crystals in icecream or sugar crystals in chocolate.
Emulsifiers influence the consistency, the viscosity and the texture of many multi-phase food systems.
Interaction with other ingredients
Emulsifiers interact with many other components in food systems resulting in different functionalities.
Interaction with starch
Emulsifiers with a long fatty acid chain form complexes with starch; the fatty acid chain penetrates the amylose helix and prevents
starch retrogradation. Retrogradation is the mechanism responsible for staling of bread, so the use of emulsifiers can extend the
shelf life. Another attribute of the use of emulsifiers in starch based products is the reduction of stickiness in reconstituted products
such as pasta and instant mashed potatoes.
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EMULSIFIERS
Interaction with protein
Emulsifiers with an ionic structure can interact with proteins, particularly wheat gluten. This interaction strengthens the gluten
network in yeast raised dough, making it more stable against mechanical stress, resulting in increased volume and improved crumb
structure.
Interaction with fat
Emulsifiers are fat-like substances and they influence fat in several ways. Emulsifiers can promote or inhibit crystallization, influence
the crystal shape of the fat, and improve the dispersion of fat crystals inside the food product.
Other functionalities
Emulsifiers can also act as:
lubricant and release agent, lubrication of extruded products but also lubrication of food processing equipment.
release or anti-sticking agent, for demolding purposes during food processing or anti-sticking to confectionary packaging.
The table below summarizes the functionalities of different emulsifiers:
Emulsion
stability
Aeration
properties
Starch
interaction
Protein
interaction
Fat
modification
Lecithin (fluid)
+
_
+
+
++++
Polysorbates
+
+++
+++
+++
+
+
E number
Short name
E 322
E 432 - 436
E 471
MDG
+++
+++
++++
_
E 472 a
ACETEM
n.a.
++++
n.a.
n.a.
n.a.
E 472 b
LACTEM
n.a.
++++
n.a.
n.a.
n.a.
E 472 e
DATEM
n.a.
n.a.
n.a.
++++
n.a.
E 473
Sucrose esters
++++
++++
n.a.
n.a.
n.a.
E 475
Polyglycerol esters
+++
++++
+
+
+++
E 476
PGPR
++++
n.a.
n.a.
n.a.
n.a.
++++
+
+++
+++
_
SSL, CSL
++++
+++
+++
++++
_
Sorbitan esters
+++
+
_
_
++++
E 477
Propylene glycol esters
E 481- 482
E 491 - 495
++++ excellent performance
+++ good performance
+ some performance
n.a. no references in literature
This table is only a guideline. In most food products a combination of emulsifiers is used to achieve maximum functionality.
PROCESSING REQUIREMENTS
Optimal emulsifier functionality is determined by the correct food processing conditions. The most important factors are temperature
and amount of energy applied in mixing or shearing. Emulsifiers need to be heated above their melting temperature to become
functional. High speed mixing or homogenisation is needed to decrease droplet or air bubble size and get the emulsifiers distributed
on the surface of the interface. Mixing is also needed to hydrate the emulsifier.
Most food processing conditions will allow sufficient temperatures. But if the processing conditions are at too low temperatures or
full hydration can not be ensured, then the emulsifiers need to be in a functional state before they are incorporated in the system.
For these conditions the industry has developed emulsified shortenings, hydrated emulsifiers in paste and solid form and dry
(whipping) concentrates, which can be used as an ingredient, and which are produced in such a way that the emulsifiers are in the
optimal formation to be completely functional.
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EMULSIFIERS
APPLICATIONS
Below sections give short information about emulsifiers and their functionality in specific applications. It should be noted that in
many cases combinations of emulsifiers are used to achieve the optimal performance.
BAKERY
Application
Emulsifier
Benefits
Cake, Bread
MDG
Reacts with starch to delay retrogradation resulting in an improved softness of the crumb
and extended shelf life.
Bread
DATEM
Lecithin
Strengthens the gluten, resulting in improved dough stability and improved gas retention.
The final product shows a higher volume and a good crumb structure.
Cake, Bread
CSL
SSL
Provide starch as well as gluten interaction.
Cake
LACTEM
ACETEM
Polyglycerol esters
Polypropylene glycol esters
Sucrose esters
Facilitate whipping of the batter and enhance volume as well as texture. The final choice
of (combination of) emulsifier depends on the type of cake and the preparation method.
Cake
Aeration or whipping
concentrates
Powders or pastes with emulsifier combinations on carrier of dairy or vegetable proteins
and carbohydrates. The emulsifiers within the concentrates are in the functional state so
can be used in all-in method (all ingredients mixed at the same time) of cake preparation.
Fillings
LACTEM
ACETEM
Polyglycerol esters
Polypropylene glycol esters
Sucrose esters
No fat, low fat and fat fillings, aerated or not aerated fillings use emulsifiers to achieve the
right texture and stability. Depending on the type of filling and the required functionality,
the optimal (combination of) emuslifer needs to be selected.
Icings, fondants,
fillings
Sucrose esters
Controlled sugar crystallisation resulting in small sugar crystals with a long shelf life and a
whiter appearance.
CONFECTIONARY
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EMULSIFIERS
Application
Emulsifier
Benefits
Soft candy
Chewy candy
Sucrose esters
Controlled sugar crystallisation resulting in small sugar crystals with a long shelf life and
an improved texture.
Chocolate
Lecithins
PGPR
Viscosity reduction and control in chocolate and reduction of fat bloom. The combination
of PGPR and lecithin makes cocoabutter reduction possible while maintaining optimal
viscosity and fluidity.
Chewing gum
Lecithins
ACETEM
Softening of the gum base, improved chew-ability and anti-sticking.
CONVENIENCE FOOD
Application
Emulsifier
Benefits
Emulsified cooking
sauces
Several
Stabilise the O/W emulsion, see functionality tables to select possible options.
Salad dressings
Mayonaise
Several
Stabilise the O/W emulsion, see functionality tables to select possible options.
Emulsifier
Benefits
MDG
Icecream is a multiphase system. MDG acts on each interface providing stabilisation,
improved extrusion, improved heat shock and controlled overrun. MDG is the main used
emulsifier in icecream, the MDG is often combined with other emulsifiers as used in the
other whipped products.
DAIRY
Application
Icecream
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EMULSIFIERS
Application
Emulsifier
Benefits
(Whipped)
toppings and
cream
LACTEM
ACETEM
Polyglycerol esters
Polypropylene glycol esters
Sucrose esters
Emulsion stabilisation, controlled overrun and volume, influence texture.
Whipped dairy
desserts
LACTEM
ACETEM
Polyglycerol esters
Polypropylene glycol esters
Sucrose esters
Emulsion stabilisation, controlled overrun and volume, improved texture and mouthfeel.
LACTEM is preferred in RTE dessert, ACETEM is preferred in instant products.
Aereated products
Aeration or whipping
concentrates
Powders consisting of emulsifier combinations, vegetable oils and proteins on
carbohydrate carrier. The emulsifiers within the concentrates are in the functional state so
will be fully effective in any preparation method.
Coffeewhiteners
MDG
Sorbitanesters
Polysorbates
Sucrose esters
Different emulsifiers are used to stabilise the emulsion and prevent oil out. Sucrose esters
protect proteins in acid products such as coffee, thus prevent feathering of coffee
whiteners and creamers.
UHT products
Sucrose esters
Sucrose esters interact with dairy proteins resulting in less sensitivity for heat and
prevention of fouling of UHT equipment.
Application
Emulsifier
Benefits
Margarine and
spreads
MDG
Emulsification and crystal modification in all types of margarines and spreads. In general
MDG is the main emulsifier used and will be combined with other emulsifiers for additional
functionalities.
Cooking margarine
CITREM
Lecithin
Anti-spatttering in cooking margarines.
Reduced fat
margarine and
spreads
PGPR
Supports emulsification especially in low fat (40%) and very low fat (<30%) spreads.
Industrial
margarine
Polyglycerol esters
Improve plasticity in industrial margarine. Helps to create a dry surface in puff pastry
margarine.
Industrial
margarine
Polyglycerol esters
PGPR
Providing aeration by control of crystallisation in industrial margarines for cake
preparation.
FATS & OILS
MEAT PROCESSING
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EMULSIFIERS
Application
Emulsifier
Benefits
Emulsified meat
products
CITREM
Emulsification in emulsified sausages and pates, resulting in a better fat distribution and
reduced fat separation.
Meat Casing
ACETEM
Film forming properties which can be applied in meat casings.
OTHER APPLICATIONS
Application
Emulsifier
Benefits
Release or
demolding agents
ACETEM
Lecithin
PGPR
Release agent in demolding agents and lubricant for food processing equipment
Dry powders
Lecithin
Excellent wetting agent to improve dispersability of powders
Beverage base
Polysorbates
Stabilisation of flavour emulsions
Extruded products
several
Lubrication in extruded starch based products such as pasta and noodles
Canned coffee
Sucrose esters
Anti microbial properties, preventing spores development in canned coffee drinks.
REGULATORY
Emulsifiers are food additives. Their use is subject to EC Regulation 1333/2008 on Food Additives.
Directive 95/2/EC on food additives other than colours and sweeteners will be replaced by Regulation 1333/2008, but will remain in
force during the transition period to allow time to prepare Annexes. Food Additives which are permitted for use in foods as per
Directive 95/2, shall be entered in the Annex of 1333/2008 after review.
Annex 1 of Regulation 1333/2008 describes the functional classes of food additives:
“Emulsifiers are substances which make it possible to form or maintain a homogenous mixture of two or more immiscible phases
such as oil and water in a foodstuff.”
The annexes listing the approved additives are not published yet. Therefore we refer to the annexes as in Directive 95/2.
Annex I lists the food additives generally permitted for us in foodstuffs. These may be added following quantum satis principle.
Following emulsifiers are listed in Annex 1:
E 322
Lecithins
Lecithins
E 471
MDG / monoglycerides
Mono- and diglycerides of fatty acids
E 472 a
ACETEM
Acetic acid esters of MDG
E 472 b
LACTEM
Lactic acid esters of MDG
E 472 c
CITREM
Citric acid esters of MDG
E 472 e
DATEM
Mono- and diacetyl tartaric acid esters of MDG
Annex IV lists the “other permitted additieves”, for which the allowed applications as well as the maximum use levels are specified.
Following emulsifiers are listed in Annex IV:
E 432 – 436
Polysorbates
Polyoxyethylene sorbitan esters
E 473
Sucrose esters
Sucrose esters of fatty acids
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EMULSIFIERS
E 475
Polyglycerol esters
Polyglycerol esters of fatty acids
E 476
PGPR
Polyglycerol polyricinoleate
E 477
Propyleneglycol esters
Propane-1,2-diol esters of fatty acids
E 481
SSL
Sodium stearoyl-2-lactylate
E 482
CSL
Calcium stearoyl-2-lactylate
E 491 – 495
Sorbitan fatty acid esters
For access to the complete text of the Regulations and Directives: http://eur-lex.europa.eu/nl/index.htm
CONTACT US
Brenntag Europe is delighted to offer its customers a wide portfolio of emulsifiers. If you would like to discuss with one of our food
dedicated specialists, which particular products would best meet your requirements, then please write a short email to
food-europe@brenntag.eu and your local Brenntag office will provide you with the requested information and samples.
Information Sources:
Report “Maximising the use of food emulsifiers”, Steven R. Baker, University of Illinois, 1997
Index of food emulsifiers, published by EFEMA, European Emulsifier Manufacturer´s Association (www.emulsifiers.org)
“Emulsifiers for the Food Industry”, Clyde E. Stauffer, Chapter 8 from “Bailey’s Industrial Oil and Fat Products, 2005
Brochures and websites of our suppliers
The data contained within this publication is intended for information purposes only and is correct to the best of our knowledge. Any
recommendations or suggestions are made without warranty or guarantee. It is the sole responsibility of the user of the products to
evaluate for each individual product, their suitability for a particular purpose and their legal and regulatory compliance. In addition,
nothing contained within this publication should be construed as a recommendation to use any product in conflict with existing
patents.
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Brenntag Food & Nutrition Europe
Stinnes Platz 1
45472 Mülheim an der Ruhr
Germany
Phone: +49 (0) 208 7828 7015
Fax:
+49 (0) 208 7828 149
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