Emulsifiers are a broadly used material. They can be found in foods as well as the world of science.
What is an Emulsifier?
An emulsifier is a form of surfactant (wetting agent) that keeps liquids separated. A common example is separating oil and water.
The History of Emulsifiers
The oldest form of an emulsifier was beeswax--used as far back as the times of the ancient Greek. In the late 19th and early 20th centuries, natural foods began being used as emulsifiers. By the 1980s, artificial emulsifiers were being manufactured in laboratories.
The Significance of Emulsifiers
As well as forming an emulsion, emulsifiers also act with other food compounds such as proteins and carbohydrates, and serve as an agent in the formation of starch.
Types of Emulsifiers
There are two main types of emulsifiers. The main difference between the two is the resistance of the fluids (viscosity). Viscous emulsifiers diffuse slower and less viscous emulsifiers diffuse quicker.
Uses of Emulsifiers
Emulsifiers are used and can be found in a range of places. Foods such as margarine, cake mix, egg yolk, cheese, peanut butter, chewing gum, soy beans and sauces are used as and contain emulsifiers. Without emulsifiers, a lot of our foods would not be edible.
Tags: emulsifiers diffuse