1. Emulsifiers & their Interactions with Water
Suleiman Althawab
FSTC605
Dr. Stephen Talcott

2. Outline Introduction Applications Increasing emulsion Stability
Emulsifiers & Water Interactions

3. Introduction Amphiphilic: Hydrophilic Lipophilic
‘Emulsifiers are substances that can promote and stabilize the dispersion of one material into another immiscible material’.
Amphiphilic:
Hydrophilic
Lipophilic
Structure of a simple emulsifier (McClements and Weiss, 2005)

4. Introduction Emulsions types: oil-in-water water-in-oil
The most common food emulsifiers:
Monoglycerides
Monoglyceride derivatives
Fatty acid derivatives
Lecithin
Illustration of an oil soluble emulsifier concentrating at the interface (Stauffer, 1999)

5. Applications of Emulsifiers
Extend shelf-life
Aerate foams and batters
Improve texture and quality (flavor)
Reduce fat
Improve nutritional value

6. Increasing Emulsion Stability
Creating strong interfaces:
Organized and condensed interfaces
Balance between hydrophilic and lipophilic
High HLB form stable oil/water
Low HLB form stable water/oil
Extreme high or low HLB used to stabilize flavor
Electrical repulsion
Increasing viscosity
Proteins, gums, and polyoxyethelene derivatives
Illustration of an emulsion (McClements and Weiss, 2005)

7. Increasing Emulsion Stability
Creating strong interfaces:
Organized and condensed interfaces
Balance between hydrophilic and lipophilic
High HLB form stable oil/water
Low HLB form stable water/oil
Extreme high or low HLB used to stabilize flavor
Electrical repulsion
Increasing viscosity
Proteins, gums, and polyoxyethelene derivatives

8. Emulsifiers & Water Interactions
Each emulsifier performs different functions in foods depending on the substances they interact with.
The importance:
At what conditions emulsifiers become hydrated
1- Maximize emulsifier functionality
2- Determine the efficacy of emulsifiers
Emulsifiers can form mesophases with water (Temperature/ Concentration).
Example : Mononglycerides

9. Mononglycerides
Form three phases at Temp. above the solid crystalline state of monoglycrides
1- Lamellar phase
The most functional phase
lipid liquid crystals form a bilayer with a water layer in between
Once it cooled it converts to an alpha-gel configuration which allows easier distribution of the emulsifier Maximum functionality
If temp. of water is increased the emulsifier forms the Cubic liquid crystalline phase
The lamellar, cubic, and hexagonal configuration of monoglycerides and water (Stauffer, 1999)

10. Mononglycerides Three phases: 2- Cubic phases 3- Hexagonal II
Spheres of water surrounded by monoglycride
The viscosity increases
3- Hexagonal II
Cylinders of water surrounded by monoglycride
The lamellar, cubic, and hexagonal configuration of monoglycerides and water (Stauffer, 1999)

11. Reverences:
Baker, S. (2010). Maximizing the use of food emulsifiers. Manhattan, Kan.: Kansas State University.
Hasenhuettl, G. L., & Hartel, R. W. (Eds.). (2008).Food emulsifiers and their applications. DOI: /
Metin, S. & Hartel, R.W. (2005). Crystallization of fats and oils. In Bailey’s. Industrial Oil and Fat Products (pp ). Hoboken: John Wiley & Sons, Inc..
Stauffer, C. (1999). Emulsifiers. St. Paul, Minn.: Eagan Press.