Understanding Emulsions in Foods - IFT.org
There are several common foods that are considered emulsions: milk, margarine, ice cream, mayonnaise, salad dressings, sausages, and sauces like béarnaise and hollandaise. When packaged and manufactured on a larger scale, most of these foods need emulsifiers to stabilize the mixture and keep the different ingredients from becoming separated.Emulsion stabilizing capacity of intact starch granules,,Proteins and surfactants are usually used as emulsifiers in food emulsions. However, polysaccharides have also been used to stabilize emulsions, especially gum arabic, modified celluloses, and starches (Dickinson 2009).Emulsions - Soft-Matter,Emulsifiers are common in the food processing, pharmaceutical, cosmetic and toiletry, chemical, agricultural, pulp and paper, automotive, and adhesive and sealant industries. There are countless substances emulsifiers are used for, including mixing beverages, medicines, adhesives, petroleum products, and more.