Emulsifiers for Food Applications

Solvent-extracted rapeseed oil has been found to contain the highest level of phosphorus. For this reason, it is common practice to degum solvent-extracted oil or the mixed crude oil from pressing and subsequent solvent-extraction. As the double-zero rapeseed varieties such as canola became available, the applications of rapeseed lecithin have developed positively. Where at first rapeseed lecithin was applied as an emulsifier and energy component in animal feed, the recent concerns about GMO soybean varieties in some parts of the world have increased the market value of the softseed lecithins for food applications (45). The phospholipid composition is similar to soybean lecithin with variations due to crop and processing conditions. The rapeseed phospholipid compositions in Table 12 have been confirmed by recent data, whereas the soybean lecithin composition in... 

Modified lecithins. Lecithins may be modified chemically, e.g., hydrogenation, hydroxylation, acetylation, and by enzymatic hydrolysis, to produce products with improved heat resistance, emulsifying properties, and increased dispersibility in aqueous systems (7, 58, 59). One of the more important products is hydroxylated lecithin, which is easily and quickly dispersed in water and, in many instances, has fat-emulsifying properties superior to the natural product. Hydroxylated lecithin is approved for food applications under Title 21 of the Code of Federal Regulations 172.814 (1998) (60). 

Anhydrosorbitol tristearate EINEGS 247-891-4 Radia-muls Sorb 2345 Sorbitan, esters, trioctadecanoate Sorbitan, trioctadecanoate Sorbitan tristearate Sorbitani tristearas Span 65 Triestearato de sorbitano Tristearate de sorbitan sorbitan trioctadecanoate. Nonionic surfactant emulsifier for foods, cosmetics, household products, industrial applications. Fina Chemicals Henkel/Emery ICI Spec. Lonzagroup. 

In the emulsion technique, solutions are mixed and dispersed into a nonmiscible phase. For food applications, vegetable oils are used as the continuous phase. In some cases, emulsifiers are added to form a better emulsion, since such chemicals lower the surface tension, resulting in smaller droplets. After emulsion formation, gelating and/or membrane formation is initiated by cooling and/or addition of a gelling agent to the emulsion, or by introducing a cross-linker. In a last step, the gel particles formed are washed to remove oil (Chan et al., 2002). 

In foods and pharmaceuticals, gum ghatti has been used in many applications described for gum arabic, particularly as an emulsifier for oil and water emulsions (49). It has also been used as a waterproofing agent in liquid explosives, and to stabilize paraffin wax emulsions. However, in the 1990s, gum... 

Fat Replacers. Two classes of fal replacers exist mimelies. which arc compounds that help replace the mouthfeel of fats but cannot substitute for fat on a weight for weight basis and substitutes, compounds having physical and thermal properties similar to those of fat. that can theorelically replace fat in all applications. Because fats play a complex role in so many food applications, one fat replacer is often not a satisfactory substitute. Thus a systems approach to fal replacement, which relies on a combination of emulsifiers, gums, and thickeners, is often used. 

There is a separate Council of Europe Resolution, APRes (2004), on silicone materials for food contact. The resolution defines the silicone product group being comprised of silicone rubbers, silicone liquids, silicone pastes and silicone resins. Blends of silicone rubber with organic polymers are covered by the resolution where the silicone monomer units are the predominant species by weight. Silicones that are used as food additives or processing aids (e.g. as defoamers in the manufacture of substances such as wine) are not covered by this resolution, but polysiloxanes used as emulsifiers are. The resolution gives an overall migration limit of 10 mg/dm of the surface area of the product or material, or 60 mg/kg of food. There are restrictions on the types of monomers that can be used to produce the silicone polymers and there is an inventory list Technical document No. 1 - List of substances used in the manufacture of silicone used for food contact applications . 

With the excellent release properties of lecithin, lubrication would seem like a natural area for its use. Indeed, lecithin has been used as an emulsifier to stabilize oil and water metal-cutting fluids (466). Incorporation of lecithin in the lubricant for forming sheet metal products can improve the electrostatic application properties of the lubricant, especially for food contact applications (467). Soaking valve seals in a solution containing lecithin impregnates the rubber and imparts improved lubrication (468). As with other areas discussed, modification of the lecithin for the... 

Sorbitan esters are widely used in cosmetics, food products, and pharmaceutical formulations as lipophilic nonionic surfactants. They are mainly used in pharmaceutical formulations as emulsifying agents in the preparation of creams, emulsions, and ointments for topical application. When used alone, sorbitan esters produce stable water-in-oil emulsions and microemulsions but are frequently used in combination with varying... 

Stabilisers are used in applications often in conjunction with an emulsifier or at least in an emulsified system. More common food applications for stabilisers include ... 

Many pharmaceutical emulsifiers are GRAS in food applications. For example, a combination of lactic acid and propylene glycol used on broiler carcasses has been found highly effective in eliminating any salmonel-lae present. The surfactant 12-butyryloxy-9-octadecenoic acid (BOA) is composed of citric acid, EDTA, and sodium lauryl sulfate, and 0.6% of this medium has been found to reduce levels of S. typhimurium cells by >5 log10. Sodium lauryl sulfate resulted in the greatest increase in activity. The addition of ethanol, DMSO, or Span 20 to acids had little or no effect on their antimicrobial activity. In some cases it actually resulted in decreased activity of the acid (Tamblyn and Conner, 1997). 

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