GKM+emulsifier+Q&A

This is a Q&A after reading the article[| Emulsifier Application]

1. With so many different classes of emulsifier and their variation properties. list some of the emulsifiers down and briefly explain on each example.

HLB- HLB indicate the hydrophilic and lipophilic balance of an emulsifier. The ranging is from 0to20.The lower the number, the stonger the lipophilic property of the particular emulsifier.

ionic charge- certain emulsifier exhibit negative charge when dipersed in an aquoes medium. The example of ionic emulsifier are tearoyl lactylates and diacetyl tartaric acid esters of monoglycerides -- have a carboxylic acid group on the molecule's ester ("head").

Crystal stability- emulsion having the polymorphic properties as fats that allow them to exist in different crystal form. alpha, beta and beta prime. this group if emulsifier included acetic acid ester, lactic acid ester, polyglyceril ester and sorbitan esters.

2. Explain briefly how the emulsion in ice cream is stable with the present of protein.

The emulsifier present in the ice cream is actually able to destabilizing the product's emulsion. In ice cream, there are present of dairy protein that can stabilize the emulsion. Protein binds to the triglycerides of the fat globule by hydrophobic interaction, this prevent the fat from agglomerating into cluster.

However this fat agglomerate cluster are necessary in building foam because they coat the surface of the air cell and stabilize them.

emulsifier destablize the emulsion by displace the protein from the fat globule to the aqueous phase. this increase the liquid cream viscosity and promote fat agglomeration, so the foaming is stabilized.