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Naturally, acquiring basic knowledge of emulsions is essential before tackling the finer intricacies of a multi-layered system. In other words, what is an emulsion, how is it formed, what types of ingredients are used as emulsifiers, and what influences stability? Emulsion technology is clearly an involved subject. As food scientists, many of us have merely scratched the surface in terms of understanding what characterizes an emulsion, what keeps it together, and what breaks it apart. The following information will shed some light not only on core emulsion science, but also on that which controls interfacial membrane technology.
Both natural and synthetic emulsifiers are approved for use in food. Natural ingredients include phospholipids such as lecithin, monoglycerides and its chemical derivatives, proteins such as whey protein concentrate, casein, soy protein concentrates and polysaccharides such as gums. Certain types of emulsifiers are better suited to one specific application while others are more versatile. The choice depends on the type of emulsion, processing parameters, storage conditions, and the hydrophilic/lipophilic balance of the emulsifier, as well as its ionic properties and structure.