Where are emulsifiers used?
Emulsifiers are often used in food technology, for example to keep products moist or greasy (such as cakes and bread) or to mix fat-soluble substances with water, such as margarine. An example of an emulsifier in food is lecithin. Lecithin is in egg yolk and is used for example in making mayonnaise.
Why it is important to choose an appropriate emulsifier?
Emulsifiers allow metalworkers to make use of both the lubricating properties of oils and the cooling capabilities of water. Anionic and nonionic emulsifiers are often used together in metalworking fluids.
What are good emulsifiers?
Lecithin is found in egg yolks and acts as the emulsifier in sauces and mayonnaise. Lecithin also can be found in soy and can be used in products like chocolate and baked goods. Other common emulsifiers include sodium stearoyl lactylate, mono- and di-glycerols, ammonium phosphatide, locust bean gum, and xanthan gum.
Do eggs have lecithin?
Lecithin is found in the yolk of the egg. A large egg contains 126 milligrams of choline, according to the Linus Pauling Institute.
How much lecithin is in an egg?
Table 1 Class composition (mole,%) of phospholipids in crude soy and egg lecithin
| PC | PE | |
|---|---|---|
| Soy Lecithin | 33 | 14.1 |
| Egg Lecithin | 66-76 | 15-24 |
Why is lecithin used in mayonnaise?
With standard mayonnaise, that emulsifier comes in the form of lecithin, a phospholipid found in abundance in egg yolks. It has the property of being attracted to both oil and water. This allows the oil droplets and water to peacefully coexist.
What are emulsifier lecithins?
Lecithin is a food additive that comes from several sources — one of them being soy. It’s generally used as an emulsifier, or lubricant, when added to food, but also has uses as an antioxidant and flavor protector.