Emulsifiers, also known as surfactants, have dual groups of hydrophilic and lipophilic groups, which can uniformly mix and disperse oil and water. Emulsifiers in beverages have the effects of flavoring, foaming, and coloring.
1. Emulsifier used in beverages
The emulsifier added to the beverage must comply with food hygiene and safety. The emulsifiers used in food are GMS, LACTEM, CITREM, SMG, ACETEM, SPAN SERIES,PGE, PGMS, SOYBEAN LECITHIN. The emulsifiers that can be used in beverages are generally used together with emulsion stabilizers and dispersants to improve the stability of emulsions. The used emulsifiers include natural emulsifiers such as lecithin, saponin, and tannins; as emulsifiers, glycerin fatty acid esters, sucrose fatty acid esters, and propylene glycol fatty acid esters. Emulsification of surfactants; dispersing aid dextrin, sugar, acacia gum, tragacanth gum for dispersing,pectin pectin cellulose for thickening, and protein for protecting gum (cheese, Gelatin), alginic acid, etc. In the HLB value of the emulsifier, it is used to determine the balance of hydrophilicity and lipophilicity in the emulsifier. It is very valuable when used in water. For example, when the HLB value is 0.2, it has a defoaming effect and is not dispersed in water. HLB When the value is 4～6, the dispersibility in water is small, and it is used as a W/O emulsifier; it is milky dispersion at 8～10, stable emulsion dispersion, transparent dispersion at 12～14; 16～20, it is a solubilizer, transparent colloidal solution, It is an O/W emulsifier. Hydrophilic emulsifiers such as sucrose fatty acid esters, polyglycerol esters, and saponin have high HLB values. The HLB values of various edible emulsifiers are: glycerol fatty acid esters 3 to 5, glycerol acetate fatty acid esters 2.5 to 3.5, glycerol lactic acid fatty acid esters are 3 to 4, glycerol citric acid fatty acid esters 9, glycerin Succinic acid fatty acid ester 5～7, glycerol acetyltartaric acid fatty acid ester 8～10, polyglycerol ester 1～18, sorbitol fatty acid ester 2～9, sucrose fatty acid ester 1～18, propylene glycol fatty acid ester 15～ 30, Lecithin 3-4, saponin 16 or more. Gums, sodium casein, modified starch, etc. can also be used as hydrophilic emulsifiers. Lipophilic
emulsifiers cannot be used alone in beverages, and they must be used together with hydrophilic emulsifiers to be effective.
2. The role of emulsifiers in beverages
The emulsifier used in beverages should have six conditions: safety, high HLB value, acid resistance, salt resistance, good hydrolysis resistance, and ethanol resistance.
Emulsifier has the functions of emulsification, wetting, dispersion, foaming, solubilization and antibacterial in beverages.
There are emulsifying flavors that play an emulsifying effect, which imparts aroma and turbidity to the beverage. The high HLB value of polyglycerol fatty acid esters and saponins can be adjusted to make emulsified flavors. Beverages with added emulsified flavors are mostly acidic, while polyglycerol fatty acid esters and saponin have excellent acid resistance, so they are very suitable. Lecithin with good hydrophilicity and high acid resistance can also be used.
Alcoholic beverages, coffee beverages, artificial condensed milk can use glycerides, sorbitan fatty acid esters, propylene glycol fatty acid esters, etc.The lipophilic emulsifier with HLB value is combined with other hydrophilic emulsifiers to improve the emulsification stability of beverages and condensed milk.
(2) Dispersion and wetting effect
Adding emulsifiers to chocolate beverages can improve the dispersibility, adding emulsifiers to cocoa beverages also makes the dispersibility good, acidic beverages adding emulsifiers are easy to disperse, adding emulsifiers to powder beverages can improve its wettability and dispersibility in aqueous solutions
Generally, the foaming power of emulsifiers in water is the largest near the fatty acid carbon number 12, and the foaming power of Quillaja saponins is also very strong. The foaming beverages in Europe and the United States all add Quillaja saponins as foaming agents, so that there are a large number of fine air bubbles that have a good taste and improve product quality.
(4) Defoaming effect
When milk is concentrated, sorbitan stearate has a defoaming effect. Lipophilic emulsifier for defoaming when soymilk is manufactured and milk beverage is homogenized.
Beverages contain oil-soluble vitamins, and oil-soluble flavors use solubilizing emulsifiers. Emulsification is different from solubilization. After emulsification, it is in a white turbid state, while melting is a transparent state. The soluble emulsifier is transparent and dissolves in water. The emulsifier is limited to high HLB value, and is acid and salt resistant. Polyglycerol fatty acid is better.
(6) Antibacterial effect
Canned food and coffee will produce saccharomyces vulgaris (heat-resistant spores). Emulsifiers such as sucrose palmitate can be added to inhibit its deterioration. Glycerol monostearate has antibacterial properties against Bacillus stearothermophilus and freezing spores. In addition to sucrose fatty acid esters, emulsifiers with antibacterial effects include polyglycerol esters and other highly safe emulsifiers.
Our products list as the followed
Sodium Stearoyl Lactate (SSL)
Diacetyl Tartaric Acid Esters of Mono and Diglycerides(DATEM)
Polyglycerol Esters of Fatty Acids (PGE)
Cake gel emulsifiers(powder)