About Food emulsifiers and texturizers
Food emulsifiers and texturizers are substances that help stabilize and blend immiscible ingredients in food products. They are commonly used in the food industry to create uniform textures, prevent ingredient separation, enhance mouth feel, and extend shelf life.
- "The growing popularity of natural and organic food items has increased the demand for emulsifiers and textures in recent years. Besides, the consumption of healthy food and beverages, such as sugar-free cookies & biscuits, pancakes, etc., has increased dramatically in recent years as people have become more health-conscious and want to keep track of their eating habits. As a result, there is now a greater demand for natural emulsifiers and texturizers, which have additional health advantages for customers and allow them to enjoy guilt-free eating, cites Markntel Advisors in its recent report titled, Global Food Emulsifiers & Texturizers Market.
Citing the continuous adoption of these substances, let us dive deep and find out the common cake Emulsifiers used in the food industry.
Xanthan gum is a polysaccharide commonly used as a food additive and usually useful for coeliac disease or non-coeliac gluten sensitive people. With remarkable thickening and stabilizing properties, Xanthan gum aids in enhancing food texture, consistency and ensure longer shelf life for foods. Salad dressings, baked goods, soups, and sauces are the prime foods in which these substances are used. In fact, the European Union Group on Food Additives and Seasonants (FAF) recently re-evaluated the safety of xanthan gum (E 415) as a food additive for infants under 16 weeks of age and concluded that there are no safety concerns. The organization also conducted a follow-up evaluation of its use as a food additive for all populations.
Mono- and diglycerides (MDG)
MDG, abbreviated for Mono- and diglycerides, act as emulsifiers for blending oil and water, known for elevating the texture or consistency of foods. With extensive application in the food industry, these substances aid in reducing stickiness in candy, binding the oil in peanut butter, improving the consistency of margarine, and giving the ice cream a creamier texture. They are also responsible for ensuring even fat distribution in processed meats and sausages. In addition, they are added to baked goods to slow the staling process and ensure bread is doughy and elastic.
With the small number of trans fats, these sometimes raise concerns among consumers. However, the ban on trans-fats does not prevent their usage as they are classified as emulsifiers, not lipids. This makes the food companies turn to MDG as a low-cost alternative.
It is commonly utilized to enhance the consistency and shelf-life of food products. The substance, for instance, helps maintain the consistency of the creamy texture of salad dressing and keeps cheese slices from clinging to one another in the packaging. In addition, the elasticity and quality of baking dough are also improved by lecithin. There are many different types of lecithin, but the most common type is soy lecithin. Soy lecithin is made from soybeans and is a good source of choline, an essential nutrient for brain health. It is used in various food products, including, Salad dressings, Mayonnaise, Chocolate, Margarine, Ice cream, Bakery products, Confectionery, and Instant foods. Lecithin is a safe and effective food additive that can improve food products' quality and nutritional value. It is also a vegan and gluten-free ingredient.
Sodium Stearoyl Lactylate (SSL)
SSL is a natural food-grade emulsifier made from lactic acid and stearic acid salts in sodium using safe food chemical reactions. Lactic and stearic acids are used when an alkali or base is present. The following features of SSL are available in baked goods:
- Bread and buns' textural shelf-life is improved.
- Produces tortillas that are softer and more malleable.
- Increases dough's ability to hold onto gas, which increases oven spring.
- gives loaves more sidewall strength (prevents keyholing)
- provides bread with a coveted, robust crumb.
SSL levels in bread and bun recipes range from 0.3 to 0.5%. Therefore, it is beneficial to incorporate it into flour brews (liquid sponges) to reduce foaming in fermentation and storage tanks. In the case of 'composite flours', SSL has customarily allowed using a sizable fraction of non-wheat flours (such as corn flour, rye flour, and whole grains) to produce high-quality bread using no-time or straight dough techniques.
Polyglycerol Esters (PGEs)
Food, pharmaceutical, and personal care industries use polyglycerol fatty acid esters as emulsifiers because they are safe, nonionic surfactants. They are biodegradable and suitable for lubricating agrochemicals and food equipment, as well as acting as antistatic and antifogging agents in food packaging. Cake mixes with minimal to no fat or oil content are a crucial setting for polyglycerol esters.
PGEs can be utilized in toppings and emulsions that can be whipped. They can aid in increasing viscosity, aeration, reduced coalescence, fat particle aggregation, and water absorption. With less mixing time and better foam and emulsion stability, PGE and MG blends are recognized to increase sponge cake aeration and stability.