Food Emulsifiers and Their Applications

Second Edition

Gerard L. Hasenhuettl Richard W. Hartel

Editors

Food Emulsifiers and Their

Applications
Second Edition

Dr. Gerard L. Hasenhuettl

2372 SE Stargrass Street
Port Saint Lucie, FL 34984
USA
Email: rabbithut@bellsouth.net

Prof. Richard W. Hartel

University of Wisconsin
1605 Linden Dr.
Madison, WI 53706
USA
Email: rwhartel@wisc.edu

ISBN: 978-0-387-75283-9
e-ISBN: 978-0-387-75284-6
DOI: 10.1007/978-0-387-75284-6
Library of Congress Control Number: 2008922727
2008 Springer Science+Business Media, LLC
All rights reserved. This work may not be translated or copied in whole or in part without the written
permission of the publisher (Springer Science+Business Media, LLC, 233 Spring Street, New York, NY
10013, USA), except for brief excerpts in connection with reviews or scholarly analysis. Use in
connection with any form of information storage and retrieval, electronic adaptation, computer
software, or by similar or dissimilar methodology now known or hereafter developed is forbidden.
The use in this publication of trade names, trademarks, service marks, and similar terms, even if they are
not identified as such, is not to be taken as an expression of opinion as to whether or not they are subject
to proprietary rights.
Printed on acid-free paper
9 8 7 6 5 4 3 2 1
springer.com

To our wives and children, whose continued

patience and understanding are greatly
appreciated.
A special dedication is made to Niels Krog
and Kare Larsson to recognize their valuable
contributions to food emulsifier technology.

Preface

Emulsifiers have traditionally been described as ingredients that assist in formation

and stabilization of emulsions. The definition, however, may be expanded to include
mixing of mutually insoluble phases. Foams (gas in liquid or solid) and dispersions
(solids in liquids or other solids) may be stabilized by emulsifiers. For this reason,
the terms emulsifier and surfactant are used interchangeably.
The first emulsifiers were naturally occurring surface-active proteins, such as egg
or casein. With advances in chemical and engineering technologies, the array of
emulsifiers has been greatly expanded. Applications to food products have enabled the
widespread distribution of packaged foods. Selection and design of emulsifiers was
done by experienced product developers who were familiar with the behavior and interactions of each emulsifier. Over the past few decades, tremendous progress has been
accomplished in the fundamental understanding of emulsions, dispersions and foams.
This book has focused on the design and application of emulsifiers as versatile
food ingredients. The second edition has updated and expanded applications, from
both theoretical and practical perspectives. The first three chapters describe design,
synthesis, analysis, and commercial preparation of emulsifiers. Synergistic and
antagonistic interactions with other food ingredients, such as carbohydrates, proteins,
and water, are discussed in the next three chapters. The remainder of the book provides detailed descriptions of food product categories and quality benefits obtained
by emulsifier systems. Dairy, infant nutrition, bakery, confectionery, and margarine
products are included. Chapters on nutrition improvement (e.g., fat reduction) and
processing techniques have been included.
Innovation in the food industry is progressing rapidly in response to economic,
demographic, nutritional, and regulatory pressures. Many third world countries are
undergoing dramatic economic development. This could stimulate demand for
convenient packaged food products. At the same time, a contrarian trend toward
natural, minimally processed foods is occurring in developed countries. An aging
population has created a demand for functional foods. Some products (e.g., yogurt)
are delivery vehicles for therapeutic agents. Global trade has stimulated calls for
uniform safety and nutrition regulations. Food emulsifiers are versatile ingredients
that may be valuable tools to address these challenges.
G.L. Hasenhuettl
R.W. Hartel

vii

Contents

Chapter 1 Overview of Food Emulsifiers ..................................................

Gerard L. Hasenhuettl
1.1
1.2
1.3
1.4
1.5

Introduction......................................................................
Emulsifiers as Food Additives .........................................
Emulsifier Structure .........................................................
Surface Active Hydrocolloids ..........................................
Emulsifier Functionality ..................................................

1
2
4
7
7

Chapter 2 Synthesis and Commercial Preparation

of Food Emulsifiers ...................................................................
Gerard L. Hasenhuettl

11

2.1
2.2
2.3
2.4
2.5
2.6
2.7
2.8
2.9
2.10
2.11
Chapter 3

Functional Group Design Principles ................................

Mono- and Diacylglycerols
(Mono- and Diglycerides)................................................
Propylene Glycol Esters of Fatty Acids ...........................
Polyglycerol Esters of Fatty Acids ..................................
Sorbitan Monostearate and Tristearate ............................
Sucrose Esters ..................................................................
Sodium and Calcium Stearoyl Lactylate .........................
Derivatives of Monoacylglycerols ...................................
Polyoxyethylene Derivatives ...........................................
Modification of Naturally Occurring Species..................
Commercial Preparation of Food Surfactants ..................

11
14
16
17
18
19
21
21
25
26
30

Analysis of Food Emulsifiers....................................................

Gerard L. Hasenhuettl

39

3.1 Thin Layer and Column Chromatography .......................

3.2 Wet Chemical Analysis ....................................................
3.3 Measurement of Physical Properties ...............................
3.4 Instrumental Methods of Analysis ...................................
3.5 Setting Specifications ......................................................

40
41
48
50
57

ix

Chapter 4

Contents

Emulsifier-Carbohydrate Interactions....................................
Gerard L. Hasenhuettl

63

4.1 Interactions with Simple Saccharides ................................

4.2 Starch/Surfactant Complexes .............................................
4.3 Effect of External Lipids on Starch Properties ..................
4.4 Lipid Adjunct and Surfactant Properties ...........................
4.5 Physical Properties of Starch/Surfactant Complexes.........
4.6 Surfactant/Hydrocolloid Interactions.................................
4.7 Summary ............................................................................

63
64
65
74
76
81
83

Chapter 5 Protein/Emulsifier Interactions ...............................................

Tommy Nylander, Thomas Arnebrant,
Martin Bos, and Peter Wilde

89

5.1 Introduction........................................................................
5.2 Properties of Proteins and Emulsifiers...............................
5.3 Protein/Emulsifier Interaction in Solution .........................
5.4 Interaction between Protein and Surfactants
or Polar Lipids at Interfaces ..............................................
5.5 Applications .......................................................................
5.6 Conclusion .........................................................................

89
90
97

Chapter 6 Physicochemical Aspects of an Emulsifier

Functionality .............................................................................
Bjrn Bergensthl
6.1 Introduction........................................................................
6.2 Surface Activity .................................................................
6.3 Solution Properties of Emulsifiers .....................................
6.4 The Use of Phase Diagrams to Understand
Emulsifier Properties .........................................................
6.5 Examples of the Relation between Phase Diagrams
and Emulsion Stability ......................................................
6.6 Some Ways to Classify Emulsifiers ...................................
6.7 The Emulsifier Surface ......................................................
Chapter 7 Emulsifiers in Dairy Products and Dairy Substitutes............
Stephen R. Euston
7.1
7.2
7.3
7.4
7.5
7.6

Introduction........................................................................
Ice Cream ...........................................................................
Whipped Cream and Whipping Cream..............................
Whipped Toppings .............................................................
Cream Liqueurs .................................................................
Creams and Coffee Whiteners ...........................................

114
144
156

173
173
173
175
177
179
185
190
195
195
196
204
207
210
213

Contents

xi

7.7
7.8
7.9
7.10
Chapter 8

Emulsifiers in Infant Nutritional Products...........................

Samus L. McSweeney
8.1
8.2
8.3
8.4

219
223
224
233
233
233
235

Applications of Emulsifiers in Baked Foods .........................

Frank Orthoefer

263

8.6
8.7

9.1
9.2
9.3
9.4
9.5
9.6
9.7
9.8
9.9
Chapter 10

215

Introduction....................................................................
Types of Infant Nutritional Products .............................
Emulsion Formation and Stabilisation...........................
Emulsifying Ingredients in Infant
Nutritional Products.......................................................
Stabilising Agents Used in Infant
Nutritional Products.......................................................
Emulsifier Functionality in Infant
Nutritional Products.......................................................
Summary ........................................................................

8.5

Chapter 9

Cheese, Processed Cheese and Cheese Products ...........

Recombined, Concentrated, and Evaporated Milks
and Dairy Protein-Based Emulsions ..............................
Other Dairy Applications of Emulsifiers .......................
Summary ........................................................................

238
241
241
255

Introduction....................................................................
History of Bakery Emulsifiers .......................................
Definition of Emulsifiers ...............................................
Emulsifier Function in Baked Goods.............................
Role of the Shortening ...................................................
Role of the Emulsifier ....................................................
Emulsifier Interaction with Bakery Components ..........
Applications in Baked Goods ........................................
Summary ........................................................................

263
263
264
265
267
268
272
276
283

Emulsifiers in Confectionery .................................................

Mark Weyland and Richard Hartel

285

10.1
10.2

285

10.3
10.4
10.5
10.6
10.7
10.8

Introduction....................................................................
Emulsifiers in Chocolate and Compound
Coatings .........................................................................
Anti-Bloom Agents in Chocolate and Compound
Coatings .........................................................................
Other Emulsifiers Used in Coatings ..............................
Emulsifiers in Non-Chocolate Confectionery................
Chewing Gum ................................................................
Processing Aids .............................................................
Summary ........................................................................

286
295
298
299
300
303
304

xii

Chapter 11

Chapter 12

Contents

Margarines and Spreads ........................................................

Niall Young and Paul Wassell
11.1 Introduction..................................................................
11.2 The Rise of Margarine .................................................
11.3 Terms and Terminology ...............................................
11.4 Building Blocks and Structure .....................................
11.5 Emulsifiers ...................................................................
11.6 Industrial Cake and Cream Margarine .........................
11.7 Puff Pastry Margarine ..................................................
11.8 Industrial Fillings .........................................................
11.9 Reduced- Low-Fat Spreads ..........................................
11.10 Product Spoilage ..........................................................
11.11 Summary ......................................................................
Application of Emulsifiers to Reduce Fat
and Enhance Nutritional Quality ..........................................
Matt Golding and Eddie Pelan
12.1
12.2

Introduction..................................................................
Homogenised Dairy and Non-Dairy
Whipping Creams ........................................................
12.3 Reduced and Low Fat Ice Cream .................................
12.4 Zero Fat Ice Cream ......................................................
12.5 Margarine .....................................................................
Chapter 13

Guidelines for Processing Emulsion-Based Foods ...............

Ganesan Narsimhan and Zebin Wang
13.1
13.2
13.3
13.4
13.5

Chapter 14

307
307
308
309
310
317
318
320
321
321
323
325

327
327
328
333
339
341
349

Introduction..................................................................
Emulsification Equipment ...........................................
Droplet Phenomena .....................................................
Example of Emulsion Based Food Products................
Guidelines for Selection of Food Emulsifiers..............

349
350
354
387
389

Forecasting the Future of Food Emulsifiers .........................

Gerard L. Hasenhuettl

395

14.1
14.2
14.3
14.4
14.5

Globalization of the Food Industry ..............................

Nutritionally Driven Changes in Foods .......................
Advances in Science and Technology..........................
Design, Synthesis, and Commercial Preparation .........
Applications at the Frontiers ........................................

395
396
398
400
400

Index ................................................................................................................

403

Contributors

Thomas Arnebrant
Biomedical laboratory science, Health and society, Malm University,
SE-205 06 Malm, Thomas.Arnebrant@hs.mah.se
Bjrn Bergensthl
Food Technology Center for Chemistry and Chemical Engineering, Lund
University, S221 00 Lund, Sweden, Bjorn.Bergenstahl@livstecki.lib.se
Martin A. Bos
Manager Toxicology & Applied Pharmacology Department, Business Unit Quality
& Safety, TNO Quality of Life, Utrechtseweg 48, P.O. Box 360, 3700 AJ Zeist,
The Netherlands, martin.bos@tno.nl
Stephen R. Euston
School of Life Sciences, Heriot-Watt University, Edinburgh FH144AS,
UK, S.R.Euston@hw.ac.uk
Matt Golding
Material Science Discipline Leader, Food Science Australia, 671 Sneydes Road,
Werribee, Victoria 3030
Rich Hartel
University of Wisconsin, 1605 Linden Dr, Madison, WI 53706, USA,
rwhartel@wisc.edu
Gerard L. Hasenhuettl
2372 SE Stargrass St., Port St. Lucie, FL 34984, USA, rabbithut@bellsoith.net
Samus L. McSweeney
Wyeth Nutrition, Inc., Milton, VT 05468, USA, SWEENESL@wyeth.com

xiii

xiv

Contributors

Ganesan Narsimhan
Department of Agricultural and Biological Engineering, Purdue University,
West Lafayette, IN 47907, USA, narsimha@purdue.edu
Tommy Nylander
Physical Chemistry 1, Center for Chemistry and Chemical Engineering, Lund
University, 221 00 Lund, Sweden, Tommy.Nylander@fkem1.lu.se
Frank Orthoefer
9146 Gorge Hollow Lane, Germantown, TN 38139, USA, forthoefer@cs.com
Eddie Pelan
Unilever Food and Health Research Institute, Olivier van Noortlaan
120, Vlaardingen, 3130-AB, The Netherlands, Eddie.Pelan@unilever.com
Zebin Wang
Department of Agricultural and Biological Engineering, Purdue University,
West Lafayette, IN 47907, USA
Paul Wassell
Senior Application Specialist, Danisco (UK) Ltd., 1440 Montagu Court,
Kettering Parkway, NN15 6XR Kettering, Northamptonshire, U.K.,
paul.wassell@danisco.com
Mark Weyland
Loders Croklaan, 24708 W Durkee Road, Channahon IL, 815 730 5200,
mark weyland@croklaan.com
Peter Wilde
Food Materials Science Division, Institute of Food Research, Norwich Research
Park, Norwich NR4 7UA. UK, Peter.Wilde@bbsrc.ac.uk
Niall Young
Food Protection Multiple Food Applications, Danisco A/S, Denmark,
niall.young@danisco.com