![]() ![]() Following is a short overview of some possibilities. The emulsion power of sucrose esters can be used in numerous and sometimes unexpected products. Fat/oil is better divided through the product (anti-stickiness in e.g.oxygen and light (inhibition oxidation/rancidity in e.g. Fat/oil is better protected against e.g.Whiter colour (light is scattered differently on smaller oil droplets).Improved creamy mouth feel (a large number of small oil droplets give the impression of a higher fat content).Below are microscopic pictures (400 * magnitude) of dressing (20% oil). Sucrose esters, such as those produced by Sisterna, offer excellent emulsifying properties so result in emulsions with very small oil droplets. Stability of an emulsion strongly depends on the oil droplet size smaller oil droplets result in better stability. However, this will never result in the best emulsion stability. This can be done by adding oil to water while shearing. Multiple examples of this can be found in the supermarket. This chart gives an overview of the commercial emulsifiers, their e-number and their HLB range:Ī low HLB, oil soluble emulsifier, can be ‘forced’ to create an oil-in-water emulsion. In the food industry a number of emulsifiers are commonly used. ![]() Emulsifiers with different HLB-values have different functionalities: Low HLB 3-6 good W/O-emulsifier Medium HLB 7-9 good wetting agent High HLB 10-18 good O/W-emulsifier An emulsifier with a high HLB value is water soluble, an emulsifier with a low HLB value is oil soluble. The Hydrophilic – Lipophilic Balance of a surfactant is a measure of the degree to which it is hydrophilic (water loving) or lipophilic (oil loving), determined by calculating or measuring values for the different regions of the molecule. HLB ValueĮmulsifiers are characterised by their HLB value. Sucrose esters are water soluble, so they will create an oil-in-water emulsion. So even though there may be a formula that’s 60% oil and 40% water, if the emulsifier chosen is more soluble in water, it will create an oil-in-water system. When oil and water are mixed, what type of emulsion will be formed O/W or W/O? The Bancroft rule (named after Wilder Dwight Bancroft, an American physical chemist) states: “The phase in which an emulsifier is more soluble will be the continuous phase”. In an oil-in-water emulsion, oil is the dispersed phase, while water is the continuous phase. In all of the typical emulsions, there are small droplets (dispersed phase) suspended in a liquid (continuous phase). ![]()
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