Stabilizers & Emulsifiers

STABILIZERS

Dairy foods stabilizers are either polysaccharides, such as gums, fibers and starches, or proteins, such as whey and gelatin. Often, blends of hydrocolloids work synergistically to best achieve stability goals in dairy foods. Thickening and gelling Hydrocolloids vary in functionality and long-term performance.

The functionality of stabilizers is apparent in many food applications including dairy products. The role of stabilizers like gelatin, pectins, alginates, carboxymethylcellulose, gums and chitosan in the development of dairy products of high rheology, like yoghurt, ice cream, and flavored milk, is discussed in this review. Attention is also paid to comprehend on interactions among milk proteins, minerals, and other milk constituents with the reactive sites of stabilizers to get the desirable properties such as appearance, body and texture, mouthfeel, consistency. The role played by stabilizers in the control of syneresis and overrun problems in the high-rheology dairy products is also the topic of discussion.

EMULSIFIER

Emulsifiers are added to improve mouthfeel, improve creaminess and assist with fat dispersion. Microbial growth is also reduced.

An emulsifier (or an emulgent) is a substance that essentially helps in the formation and stabilization of an emulsion. Emulsifiers are surface-active agents that act as the interface between the two immiscible liquids, like oil and water. Emulsifier molecules have a hydrophilic end that forms chemical bonds with water but not with oils; and a hydrophobic end that forms chemical bonds with oils but not with water.

Some common types of emulsifiers in the food industry include egg yolk (where the main emulsifying agent is lecithin), soy lecithin, mustard, Diacetyl Tartaric Acid Esters of Monoglycerides (DATEM), PolyGlycerol Ester (PGE), Sorbitan Ester (SOE) and PG Ester (PGME).