What is Emulsifiers (442, 471, 476)? - Information, Usage, Side effect

What is Emulsifiers (442, 471, 476)? - Information, Usage, Side effect

We all have seen this word on chocolates, on bread packets, on icecreams and so many items that we consume on a regular basis. But have you wondered what is an emulsifier, how does it work and whether its vegan or vegetarian? 

We have the answers ready for you - 

What are Emulsifiers?Emulsifiers are molecules that help to stabilize mixtures of two liquid substances that would otherwise separate. They have the ability to bind water and oils together to create emulsions, which are mixtures that have a creamy, smooth texture. Emulsifiers are essentially surfactants, which are molecules with a hydrophobic end (which repels water) and a hydrophilic end (which attracts water).

This unique property of emulsifiers allows them to act as a bridge between droplets of water or oil particles in an emulsion, allowing the two substances to remain mixed and stable. Some common emulsifiers used in food and cosmetics include lecithin, glycerol monostearate, and polysorbates.

The different types of emulsifiers and their applications - Emulsifiers are substances that are used in various food products to help maintain the stability of emulsions. There are three major types of emulsifiers: 442, 471, and 476. Each of these emulsifiers has its own unique properties, applications, and effects. 

What is emulsifier 442 ? - is an emulsifier used in chocolate to help prevent the cocoa butter and powder from separating. It also improves the mouth feel and texture of the chocolate (which is the role of cacao butter in higher quality chocolate). It takes 10 times the amount of cacao butter to have the same effect as E442.

What is emulsifier 471 ?Permitted Emulsifier & Stabilizer (INS 471) is widely used as an anti-staling agent in baked goods, such as bread, cakes, muffins and pies. It can also be found in potato chips, dessert toppings, custard powder, margarine spreads, and ice cream. It helps ice cream and whipped cream to have a smooth texture.

What is emulsifier 476 ?- Represents polyglycerol polyricinoleate (polyglycerol esters of fatty acids) an emulsifier made from fatty acids and glycerol.

Some common applications of emulsifiers -

Emulsifiers in Bread - 
It is possible to make bread without emulsifiers but the result is often dry, low in volume and easily stales. As little as 0.5% emulsifier added to the dough is enough to achieve an enhanced volume, a softer crumb structure and a longer shelf-life. 

Emulsifiers in Chocolate -  All chocolate products contain 0.5% of lecithin (E 322) or ammonium phosphatide (E 442). These emulsifiers are added to provide the right consistency of the chocolate, so it can be moulded into plates of chocolate, chocolate bars etc.
If the chocolate has been stored at too high temperatures, its surface may appear dull or white. This is called ‘bloom’ which makes the product less attractive to the customer. Sorbitan tristearate (E 492) can delay the development of bloom.

Emulsifiers in Ice-cream - Ice-cream is one of the most complex foods we encounter; both a foam and an emulsion it contains ice crystals and an unfrozen aqueous mix. Emulsifiers are added during the freezing process, to promote a smoother texture and ensure the ice-cream does not melt rapidly after serving. They also improve freeze-thaw stability. Mono and diglycerides of fatty acids (E 471), lecithin (E 322) and polysorbates (E 432, E 436) are commonly used in ice-cream production. All this applies to other desserts such as sorbet, milkshake, frozen mousse and frozen yogurt as well.

We know you must be having other questions as well, we ll try to anwer as many as possible below -

Is emulsifier vegan? - it is a vegan product. Although its made from lactic acid but this is factory manufactured lactic acid, no commercially used lactic acid is produced from dairy. 

Products that contains Emulsifiers (442, 471, 476)
5 Star Chocolate

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