Foods like milk, cream, butter, margarine, juice, soup, cake, pastry, mayonnaise, cream liqueur, coffee creamer, sauce and ice cream may be shown as examples to emulsion type products.
Mustard, garlic, tomato paste, egg yolks, even cream--these are all emulsifiers. Emulsifiers have chemical properties that prevent the dispersed droplets from coming back together.
Food emulsifiers have a wide range of functions. The most obvious is to assist stabilization and formation of emulsions by the reduction of surface tension at the oil–water interface, to alter the functional properties of other food components and third function is to modify the crystallization of fat.
Many meat products depend on the presence of emulsions for their properties, as does bread dough, although in both cases the emulsion structures can be extremely complex.
Emulsion based food products have important differences in terms of physicochemical and organoleptic characteristics like appearance, flavor, texture, taste and shelf life.
There are two types of emulsion, O/W emulsion or oil droplets in water, which can be found in ice cream and or milk, and W/O emulsion or water droplets in oil, found in butter and margarine.
Application of emulsions in food
