The use of emulsifiers in the food industry Essay

The use of emulsifiers in the food for thought manufacturing - Essay ExampleIn this paper, the need, use and brilliance of emulsifiers in food industry will be clearly depicted. The importance of emulsifiers in different food preparations will also be explained by examples. 2.0 Emulsifiers Emulsifiers ar the chain of molecules which possess one wet-loving i.e. hydrophilic spirit on one end of the chain and oil-loving, i.e. hydrophobic nature at the other end. For example, when oil and water are added together, it does not mix and the oil floats in the water surface. This mixture can only be possible when emulsifier is added in them. After mixture of emulsifier, oil and water get lightly dispersed with apiece other forming stable, homogenous smooth mixture (Food Info, 2009). Emulsifier is generally a yield which facilitates two substances to mix up homogeneously which ordinarily may not be possible to mix rise up. For example, mayonnaise is an emulsified food product. To enha nce the taste and texture of this food product, emulsifier is added with other ingredients. In food products, the emulsified mixture are the gang of at least two components or phases which in general do not mix well all together. Oil and water are the two phases in mayonnaise (Bernstein, n.d.). 3.0 Importance The food industry uses assorted types of emulsifiers while producing transition of food products. The simplest type of emulsifier employ in food industry is a natural emulsifier which is derived from a source of vegetable referred to as lecithin. This natural emulsifier has been derived from soybeans though other types of emulsifiers are derived from various other sources. For the production of lecithin, the soy oil is expressed from the soil beans, which is ultimately treated with steam. This emulsifier is commonly used in chocolate bars and chocolate candy. The presence of lecithin with other various ingredients in chocolate facilitates to concern stability and avert sep aration and spoilage. In the food industry, emulsifiers are a foremost ingredient separate that are used in products. The primary importance of emulsifiers is to increase the improvement of food palatability. The food products which bring forth use of fats or fatty ingredients need the presence of emulsifier in order to maintain their reliability and quality. some(prenominal) products of chocolate coatings and icings require this as they make fatty things. The disadvantage of the existence of these fats is primarily mouthfeel, which they convey to the lowest product. The addition of emulsifiers makes the finished product more delicious since it reduces the slippery content from the product after relishing of the fat component. Consequently, texture and stability does not negotiate taste and consumer acceptability (Bernstein, n.d.). 4.0 Applications of Emulsifiers Emulsifier is used in variety of food productions in the food industry. Several examples can highlight the importanc e of use of emulsifier It is used in making bread because without the use of emulsifier it becomes dry, low in volume and get decayed easily. Two types of emulsifiers are used in bread, which are dough strengtheners and dough softeners. In dough strengtheners, diacetyl tartaric acid esters and atomic number 11 or calcium stearoyl-2-lactylate are included which help to make the dough stronger and dough softener includes mono- and di-glycerides of fatty acids,