Ingredion presents fundamentals of emulsion, compares types of emulsifiers and features novel emulsification solutions.
Ingredion Incorporated has published “Beverage Emulsion Science 101,” a new technical booklet for various levels of formulation expertise. The booklet presents the fundamentals of emulsion, compares types of emulsifiers and features novel emulsification solutions.
An emulsion is a mixture of two or more liquids made up of molecules that possess lipophilic (fat-loving) and hydrophilic (water-loving) properties. These liquids are immiscible; meaning they are not normally capable of being mixed. The two liquids are constantly trying to separate, and that’s where emulsifiers come in. The food industry uses a variety of emulsifiers, the most popular being gum Arabic; as well as starch and quillaja extract.