Add oil to water and the two liquids will never mix. At least not until an emulsifier is added. Emulsifiers are molecules with one water-loving (hydrophilic) and one oil-loving (hydrophobic) end. They make it possible for water and oil to become finely dispersed in each other, creating a stable, homogenous, smooth emulsion.
The ancient Greeks already used the emulsifying power of beeswax in cosmetic products, and egg yolk was probably the first emulsifier ever used in ‘food production' back in the early 19th century. Because of the rather short-term stability of egg yolk, the manufacturers switched to lecithin derived from soybeans, which has been an important food product since the 1920's. But the most important breakthrough for emulsifiers came ten years later when certain derivatives of fatty acids (mono- and di-glycerides) were introduced. In 1936, their use was patented for ice-cream production. Nowadays, emulsifier food additives play an important role in the manufacture of food products such as margarine, mayonnaise, creamy sauces, candy, many packaged processed foods, confections and a range of bakery products.
The ancient Greeks already used the emulsifying power of beeswax in cosmetic products, and egg yolk was probably the first emulsifier ever used in ‘food production' back in the early 19th century. Because of the rather short-term stability of egg yolk, the manufacturers switched to lecithin derived from soybeans, which has been an important food product since the 1920's. But the most important breakthrough for emulsifiers came ten years later when certain derivatives of fatty acids (mono- and di-glycerides) were introduced. In 1936, their use was patented for ice-cream production. Nowadays, emulsifier food additives play an important role in the manufacture of food products such as margarine, mayonnaise, creamy sauces, candy, many packaged processed foods, confections and a range of bakery products.
Some common applications of emulsifiers
