Stabilizers and Emulsimisers

8/3/2019 Stabilizers and Emulsimisers

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STABILIZERS AND

EMULSIFIERS

BY

DEEPA.B.G

MDK801

Jr.M.Tech(DM)


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Contents

Introduction

Meaning

Role of stabilizers and emulsifiers

Commonly used stabilizers and emulsifiers

Advantages and limitations

Conclusion


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Introduction

Additives are those which are added to products to improve

the body, texture and mouth feel of food products.

There are so many additives among that the important are

stabilizers and emulsifiers.

The stabilizers are mostly hydrocolloids having the capacity to

hold moisture and increases the viscosity of products.

Stabilizers are a group of water-soluble or water-dispersible

biopolymers used in small amounts (0.2 to 0.5%) in ice cream,

sorbets, water ices, fermented dairy foods.

Similarly emulsifiers are triglycerides having the capacity to

maintain the emulsion of constituents.


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Meaning

Stabilizers are those used to prevent the

formation of objectionable large ice crystals inicecream,especially during storage of icecream.sincethey are added in very small quantities,they havenegligible food value and flavour.


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Role of Stabilizers.

Stabilizers interfere with the ice crystallization and limit thegrowth of large crystals.

Results in the smoother body of the product.

Stabilizers act either by increasing nucleation and reducing the

rate of growth.The three-dimensional network formed binds, restrict themovement of water in the frozen product and thus minimizesthe potential for formation of large crystal during thetemperature fluctuations.

The viscosity of the mix is also increased as a result ofinteraction between gum-type stabilizers and partly denaturedproteins.


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Commonly used stabilizers in icecream

1. Gelatin

Gelatin forms gel in the mix and prevents

formation of large ice crystals. it contributes smoothness intexture and firmness in body. though gelatin is incomplete

protein, yet amino acids contribute to food value and is a

widely used stabilizer. Concentrating of gelatin used in

icecream varies with the animal source from which gelatin is

obtained.


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2. Carageenan: This is extracted from carageenan,seaweed.it is usedalong with the stabilizer.

3. Agar-agar: this is extracted from red algae (seaweed). It is useful forsherbets and ices.

4. CMC: Carboxymethyl cellulose has high water holding capacity and

can be easily dissolved in mix. It doesn't form as firm gel as gelatinand other vegetable stabilizers but has a good use in ice-cream. It isused at the rate of 0.45%.

5. Pectin: This is carbohydrate obtained from citrus fruit. It is suitablefor sherbets and ices. It is used at the rate of 0.18%.

6. Guar-gum: This carbohydrate is obtained from a legume. It is used at

the rate of 0.20%.and often used in combination with carageenan.


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Advantages:-

1.Very effective in smoothening the texture.2.Very effective in giving body to the product.

Limitation:-

1.Excess body and melting resistance.

e.g.:- gelatin-of animal source, orthodox vegetariansobject to its use in icecream.

2.Sodium algenate/dariloid(modified form)-this of vegetable

origin and widely used.e.g.:-Guar-gum.-this of Indian origin.


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Emulsifiers

Emulsifiers is known as dispersion of tiny droplets of oneliquid to another liquid.water is usually one of the componentand other is an oil or liquid insoluble in water.

Emulsion is composed of water and other is an oil or liquidinsoluble in water.

The emulsion composed of water and oil are not stable andneed a substance, emulsifier is to stabilize the system.

Emulsifiers, therefore, are substances which tend toconcentrate in the interface between the fat and the plasma andreduce the surface tension of the system.


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Emulsifiers in cheese

The emulsifiers has very important roles to play in theprocessed cheese. these are

1.to prevent operations

2.to cause soft and smooth characteristics in the body andtexture of the finished product.

3.To produce desirable melting and slicing properties in thefinished cheese.

the dispersion of the fat globule in mix is due to the factthat one portion of the emulsifier molecule is soluble in fat, theother in water i.e. lipophillic and hydrophilic group.


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Role of Emulsifiers.

Emulsifiers act as surface active agents and reduce the energy

required to maintain the integrity of the fat globules.

In an emulsifier such as glycerol monostearate, lipophillicportion of the molecule, the fatty chain enters the fat phase,

while the hydrophilic portion of the glycerol portion enters thewater phase.

Added emulsifiers more effective than milk proteins due to theirsmaller molecular size and greater mobility. Destabilize the fatglobule.

This permits the degree of clustering and prevents rapid melting.


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Examples of emulsifiers

The following is a list of chemicals used as emulsifier

Sodium citrate,

Sodium tartarate,

Sodium potassium tartarate (rochelle salt)

Trisodium ortho phosphate(Na3Po4),

Sodium ortho phosphate(Na4HPo4),

Sodium metaphosphate(NaPo3),lactate,malate and gluconate.


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Commonly used emulsifier for processed cheese and related

products:-

Sodium citrate(2Na3C6H5O7/11H2o) :- versatile, producesfirm cheese with good melting and is inexpense.it has bestgeneral all round qualities. It is used at rate of 0.5-0.3% by

weight of cheese.

Disodium phosphate(Na2HPO4):-it is least expensive ,it hasgood melting and firming properties. The amount of stabilizer

varies from 0.5-3% by weight of cheese.


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Trisodium phosphate(Na3Po4):-it is highly alkaline. It is usedin small amounts. It helps in producing good slicing incombination with other emulsifiers.

Sodium hexa meta phosphate:-it produces tart flavour and very firm body but not an easilymelted product. It is least soluble.

Two types of emulsifiers are use in manufacture of icecream.

Mono and diglycerides -derived by the chemical reaction ofnaturally occurring glycosides and poly oxy ethylenederivatives of hexa hydric alcohols, glycols and glycol esters.

The mono glycerides improves fat dispersion and whippingability and have a moderate effect on stiffness and the meltingrate.

The poly/derivatives are effective in producing dryness, stiffnessand increasing the melting time.


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Advantages of emulsifiers.

1.Improves whipping quality of mixture.

2.Gives smoother body and texture.

3.Reduces whipping time.

Limitation.

1.Homogenization milk is essential.

2.Tends to shrinkage defect.

3.Excess body and melting resistance.


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conclusion

These stabilizers and emulsifiers play an important role in

consumer acceptance by improving body texture and mouth

feel of the food product.

These stabilizers and emulsifiers will not add to the nutritive

value of product, but they add to its total solids.


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Stabilizers and Emulsimisers