Nutritional Ingredients

What does vegetable emulsion or vegan emulsifiers mean?

It is known that it is impossible to mix water with oil, But this is possible through emulsions, Which is a necessary element for the consistency of a number of nutrients, A classic example of such emulsions is tomato sauce, The emulsion is simply, oil found in water, or water found in oil without mixing or mixing, On the other hand, it has a consistent texture.

And the word emulsion comes from the Latin mulgeo, mulgere ” It is derived from milk, as milk itself is an emulsion of fat and water, Besides other ingredients.


What are emulsions?

Emulsifiers are chemicals, consisting of proteins, minerals and vitamins, They are commonly used in the production of food based on these natural materials.

An emulsion is a molecule that can mix water

with oil, in food products such as mayonnaise where droplets of oil molecules surround the end of the emulsion molecules, and this leaves the hydrophilic parties outside, and so oil is combined with water, and eventually the liquid is homogeneous instead of being an inconsistent mixture of water and oil droplets.

In mayonnaise for example, The emulsifier used is the phospholipid found in the yolk, They are successful emulsions so that up to 80% of the oil can be dispersed in the vicinity of the water.

Emulsifiers are used in many processed foods, personal and home care products, industrial lubricants, biofuels, and others.

Examples of emulsifiers-based products include mayonnaise and milk. salad dressings, hand lotion, and hair conditioner.

Examples of
food emulsifiers
natural, Egg yolks where the main emulsifying agent is lecithin and also mustard, where a variety of chemicals are formed in the surrounding gum, as well as simple cellulose, It is a molecular emulsion derived from plant material using only water.


Types of emulsions

Commercially used emulsifiers They come from natural and artificial sources, It consists of various chemical elements, They can be mentioned as follows:

  • Lecithin emulsion E322 or E322

It is a chemical compound mixed between phospholipids such as phosphatidylcholine and phosphatidide ethanolamine, It is usually extracted from sources such as egg yolk and soybeans, The exact composition of phospholipids depends on the source, Uses include salad dressing, baked goods and chocolate.

  • Monoglyceride esters for fatty acids E472a-f

They are emulsions made from natural fatty acids, such as glycerol and organic acid such as acetic, citric, Lactic. Fatty acids are usually plant-sourced, This is known as plant-source emulsions, The products you use include ice cream, cakes and chips.

  • Mono and diglycerides fatty acids E471 or E471

They are semi-synthetic emulsions made from glycerol and natural fatty acids, Which can be either plant or animal sources. They are used in products such as bread, cakes, margarine.

In addition to conventional emulsions, Scientific laboratories around the world make more complex emulsions such as nanoemulsions. solid lipid nanoparticles, and filled hydrogel molecules, And emulsions are multilayered.

How are plant-based emulsions obtained?

The emulsification process is very complex, strongly influenced by the composition of the emulsion as well as by the preparation procedure, where the emulsions are prepared in a small laboratory using a mixer, and ultrasound. The activity of the emulsion was measured by photometry, the stability of the emulsion was visually assessed and the droplet size was determined by laser particle analysis.

Characterized by plant source emulsions, Made from real food ingredients, Such as sunflower oil and sodium casenase with small drops and narrow droplet distribution, with a very small emulsion volume.


How does a plant-based emulsion work with food?

Plant-based emulsions work by forming physical barriers that prevent docking, Plant-based emulsions contain a hydrophilic group, And others attract oil, When added to the product, each group is attracted, your preferences, In this way, Plant-based emulsions reduce the tension between the oil and water phases, And install the droplets and prevent them from crowding.


Uses of plant emulsions

Anyone who has prepared a simple sauce of oil and vinegar knows that, Through enough shaking or throbbing, One can make a temporary emulsion. However, In the absence of emulsions of plant origin, This unstable emulsion breaks down within minutes, The oil forms a layer on top of the vinegar.

These plant emulsions are used in many popular foodstuffs

, including mayonnaise sauces, salad dressings, sauces, chocolate and ice cream, and plant emulsions are based on lecithin, a naturally occurring phospholipids blend widely used in the food industry.

Plant-based emulsifiers can also be used in coffee cream, vinegar, an emulsion of vegetable oil, butter, ghee, As well as other foods that can turn into products similar to emulsions.

Sources of plant emulsions

Worldwide, Most commercial lecithin (plant emulsifiers) comes from soybean oil. Moreover, other common emulsifiers in foods are proteins, fatty acid esters, Sodium lactate.

As an alternative to lecithin (plant emulsions) in chocolate and other confectionery , Some use citric acid, which is based on non-GMO soybeans , As plant emulsions can be obtained source, From palm oil.


Benefits of Plant Source Emulsions

There are many benefits of plant-source emulsions

, which are as delivery vehicles for vitamins, supplements and other nutrients, such as:

Vitamin E, Carotenoids, omega-3 fatty acids, curcumin, And other bioactive compounds to the colon and undigested compounds in the digestive system through nutrients in foods.

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