Properties of emulsifiers

Characteristics of emulsifying additives

What are emulsifiers?

egg yolk
Egg yolk contains lecithin, a natural emulsifier

To understand it in a simple way, emulsifiers are those substances that can bind fats with foods mainly composed of water. An example of these substances is lecithin.

Thus, emulsifiers are responsible for maintaining an aqueous and lipid mixture in suspension, so that, for example, in a sauce the water droplets (vinegar, milk, …) are not separated from the fat (oil, cream…).

In nature, there are many emulsifying substances, such as soy lecithin, egg yolk lecithin, it is also present in garlic, chickpeas, chayote or peanuts.

Are emulsifiers safe?

Emulsifiers can also be chemically synthesized. As for the safety of these additives, these substances have no health risk, as the body can easily break them down.

What foods contain emulsifiers?

Margarines, mayonnaise, chocolate, cakes, cookies, puff pastries, instant powders for dairy drinks, baby milk, desserts, foamy desserts, baking fats, vegetable substitutes for milk and cream (soy drink), chewing gum, sauces, cocoa, sweets, bread, pasta, jams, packaged liquid coffee, drinks except beer and wine, fats for frying, fruit coating.

Index of types of additives
ColorantsPreservativesCaloric sweeteners
EmulsifiersThickeners and gelling agentsAntioxidants
Non caloric sweetenersAcidulants and pH regulatorsOther additives

punto rojo More information on emulsifiers

This article was endorsed by Elisenda Carballido - Dietitian nutritionist. Postgraduate in Phytotherapy and master in Nutrition and Metabolism.
Written by Editorial Botanical-online team in charge of content writing

14 April, 2020

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