Q. Major functions of emulsifiers?
The major functions of emulsifiers in food systems are as follows. The emulsifier:
• modifies the intermolecular forces which stabilize or destabilize the structure of food colloids and gels,
• lowers the interfacial tension between two liquid phases or liquid-air phases,
• reduces the pressure gradients required to disrupt the droplets when forming a dispersion,
• reduces the tendency of droplets once created to coalesce,
• alters the flow properties,
• modifies the crystallization of fats/oils,
• improves whipping quality of foam, and
• interacts with starch and protein components in foods, which modify texture and rheological properties.