|alpha-d-Glucopyranoside, beta-d-fructofuranosyl, octadecanoate
|CREMOPHOR (R) A25
|Ethoxylated hydrogenated castor oil
Emulsifier, in food, among a variety of chemical additives that suspend one liquid in another liquid. The basic structure of an emulsifier includes a hydrophobic portion and a hydrophilic portion. The hydrophobic part of the emulsifier dissolves in the oil phase and the hydrophilic part dissolves in the aqueous phase, forming a dispersion of small oil droplets. Emulsifiers thus form and stabilize oil-in-water emulsions, uniformly disperse oil-soluble flavor compounds throughout the product, prevent the formation of large ice crystals in frozen products (e.g., ice cream), and improve volume, uniformity, and fineness of baked products. Emulsifiers are substances that maintain the emulsified state, and the consistency of food products can also be improved by adding thickeners. These different additives have a dual purpose; they make foods more appetizing by improving their appearance and consistency, and enhance their shelf life quality.
Mayonnaise, margarine, meat, ice cream, salad dressings, chocolate, peanut butter and other nut butters, storage-resistant frostings, cookies, crunchy crackers, butterscotch, bread, baked goods and ice cream.
Emulsifiers are present in many foods and help ensure that packaged foods maintain their consistency, texture, smoothness and flavor. When deciding whether to consume products containing emulsifiers, it is important to know that they are generally considered safe and that research has also shown that emulsifiers may have protective health benefits. To help consumers identify foods containing these additives and make informed decisions, food companies are generally required to specify the emulsifiers used in their foods in their ingredient lists.