FOOD & NUTRITION EUROPE

EMULSIFIERS

EMULSIFIERS

The multiple functionalities of emulsifiers

EMULSIONS AND EMULSIFIERS
An emulsion is a blend of two immiscible liquids, with droplets of one phase (dispersed phase) distributed in the other phase
(continuous phase). In general these are unstable systems in which the dispersed phase droplets tend to agglomerate or
coalescence and separate out. The boundary between the two phases is called the interface.
continuous phase
oil phase
dispersed phase

water phase

interface

Emulsifiers contain both hydrophilic and lipophilic parts. The hydrophilic head is easy to hydrate (water soluble) and the lipophilic
tail is impossible or very difficult to hydrate (oil soluble). Emulsifiers concentrate at the interface between oil and water and reduce
the surface or interfacial tension, thereby making the emulsion more stable. In many industries emulsifiers are referred to as
surfactants, which is an abbreviation of surface active agents.

hydrophilic head

lipophilic tail

In commercial food emulsifiers the hydrophilic part can consist of glycerol, sorbitol, sucrose, propylene glycol or polyglycerol.
The lipophilic part is formed by fatty acids derived from fats and oils such as soybean oil, rapeseed oil, coconut oil and palm kernel
oils.

oil-in-water (O/W) emulsion

water-in-oil (W/O) emulsion

Page 2 of 13
Brenntag Food & Nutrition Europe, Stinnes Platz 1, 45472 Mlheim an der Ruhr, Germany, Phone: +49 (0)208 7828 7015,
Fax: +49 (0)208 7828 149, email: food-europe@brenntag.eu, www.brenntag-specialties-europe.com

EMULSIFIERS

The stability of an emulsion depends on:

Droplet size: a smaller droplet size facilitates emulsion stability. The droplet size can be influenced by homogenization.

Viscosity of continuous phase: a higher viscosity facilitates emulsion stability. The viscosity of the water phase can be
influenced by the addition of hydrocolloids or thickening agents.

Specific density of the two phases: if the difference in density between the two phases is small, the emulsion will be more
stable. For essential oils in beverages weighting agents can be used to increase the density of the essential oil.

Quality of the interfacial film: the film can consist of emulsifiers and / or proteins.

EMULSIFIERS PRODUCT RANGE

Following emulsifiers are generally used in the food processing industry:
E number

Short name

Long name

E 322

Lecithins

Lecithins

E 432 436

Polysorbates

Polyoxyethylene sorbitan esters

E 471

MDG / Monoglycerides

Mono- and diglycerides of fatty acids

E 472 a

ACETEM

Acetic acid esters of MDG

E 472 b

LACTEM

Lactic acid esters of MDG

E 472 c

CITREM

Citric acid esters of MDG

E 472 e

DATEM

Mono- and diacetyl tartaric acid esters of MDG

E 473

Sucrose esters

Sucrose esters of fatty acids

E 475

Polyglycerol esters

Polyglycerol esters of fatty acids

E 476

PGPR

Polyglycerol polyricinoleate

E 477

Propylene glycol esters

Propane-1,2-diol esters of fatty acids

E 481

SSL

Sodium stearoyl-2-lactylate

E 482

CSL

Calcium stearoyl-2-lactylate

E 491 495

Sorbitan fatty acid esters

Source and Manufacturing

Below information on raw material source and manufacturing of food emulsifiers provides some insight in the molecular structure of
emulsifiers.
Lecithin (E322) is a mixture of phospholipids, it consists of a glycerol backbone with phosphatidyl groups. The phosphatidyl groups
are phosphate esters of diglyceride. Lecithin is a natural emulsifier, obtained mainly from vegetable oilseeds.
Monoglycerides are the most commonly used food emulsifiers. Monoglycerides are produced from glycerol and oils or fats
(triglycerides).

Fats, Oils, Fatty Acids

Glycerol

Monoglycerides (E471)

Monoglycerides can be further processed by esterification with organic acids:

Monoglycerides

Acetic acid anhydride

ACETEM (E472a)

Page 3 of 13
Brenntag Food & Nutrition Europe, Stinnes Platz 1, 45472 Mlheim an der Ruhr, Germany, Phone: +49 (0)208 7828 7015,
Fax: +49 (0)208 7828 149, email: food-europe@brenntag.eu, www.brenntag-specialties-europe.com

EMULSIFIERS

Monoglycerides

Lactic acid

LACTEM (E472 b)

Monoglycerides

Citric acid

CITREM (E472 c)

Monoglycerides

Tartaric acid
Acetic acid anhydride

DATEM (E472e)

Instead of glycerol other hydrophilic alcohols can be used for the manufacturing of food emulsifiers:

Sorbitol

Sorbitan fatty acid esters (E491 495)

Sorbitan fatty acid esters (E491 495)

can be further processed into:

Polysorbates (E432 436)

Fats, Oils, Fatty Acids

Polyglycerol

Polyglycerol esters (E475, E476)

Fats, Oils, Fatty Acids

Propylene glycol

Propylene glycol esters (E477)

Fats, Oils, Fatty Acids

Sugar

Sucrose esters (E473)

Fats, Oils, Fatty Acids

Lactic acid

Fats, Oils, Fatty Acids

further processed to:

SSL (E481) & CSL (E 482)

Product characteristics
Some issues which are important to notice while working with food emulsifiers are the following:
Emulsifiers are mixtures
During the esterification process the fatty acids are distributed at random, so a mixture of mono- and diglyceride (esters) are
formed. Each molecule has slightly different functionalities. As an example a simplified picture of theoretical possible structures for
a MDG ester are given. Commercial emulsifiers are characterised by the major component, but minor amounts of related molecules
will also be present.

fatty acid

organic acid

glycerol

fatty acid

fatty acid

glycerol

organic acid

fatty acid
glycerol

glycerol

fatty acid

OH

H
HJ
organic acid

Page 4 of 13
Brenntag Food & Nutrition Europe, Stinnes Platz 1, 45472 Mlheim an der Ruhr, Germany, Phone: +49 (0)208 7828 7015,
Fax: +49 (0)208 7828 149, email: food-europe@brenntag.eu, www.brenntag-specialties-europe.com

EMULSIFIERS

fatty acid

organic acid

glycerol

organic acid
glycerol

glycerol

fatty acid

fatty acid

organic acid

organic acid

organic acid

OH

Monoglycerides are characterised by their mono-content, e.g. 90% or 60%.

Fatty acid composition
The type of fatty acid (the type of fat or oil used) influences the characteristics of the emulsifier. Therefore some understanding of
fat technology helps understanding emulsifier behaviour.
The fatty acid composition influences the melting point of fats and oils, and in the same way influences the melting point of
emulsifiers. Fatty acids with a longer chain length and which are more saturated, will result in higher melting points.
Monoglycerides are also characterised by the fatty acid composition: saturated or unsaturated fatty acids.
Crystal form. Fats and oils can form different crystals which affect the texture and physical properties of the fat. The three major
crystalline forms are referred to as alpha-, beta prime- and beta-crystals. The alpha crystal has the lowest melting point and forms
fine and flexible agglomerates. Some emulsifiers are referred to as alpha tending emulsifiers; these are most stable in the alpha
crystalline form. The alpha crystalline formation is very effective for whipping properties.
HLB: Hydrophilic Lipophilic Balance
Emulsifiers can be characterized by the Hydrophilic Lipophilic Balance. The balance is measured on molecular weight and is an
indication of the solubility of the emulsifier. The HLB scale varies between 0 and 20.
An emulsifier with a low HLB value is more soluble in oil and promotes water-in-oil emulsions.
An emulsifier with a high HLB value is more soluble in water and promotes oil-in-water emulsions.
The HLB value is a somewhat theoretical value, it only considers water and oil, and food systems are more complicated. But the
HLB value of an emulsifier can be used as an indication about its possible use. An indication of performance based on HLB value is
given below.

Mixing of oils
W/O emulsions
Wetting properties
O/W emulsions
Micro-emulsions
HLB value:

10

12

14

16

18

20

Page 5 of 13
Brenntag Food & Nutrition Europe, Stinnes Platz 1, 45472 Mlheim an der Ruhr, Germany, Phone: +49 (0)208 7828 7015,
Fax: +49 (0)208 7828 149, email: food-europe@brenntag.eu, www.brenntag-specialties-europe.com

EMULSIFIERS

In a similar way also the average HLB value of emulsifiers can be given.

Lecithins
Polysorbates
MDG
ACETEM, LACTEM
DATEM
Sucrose esters
Polyglycerol esters
Propylene glcyol esters
PGPR
Sorbitan esters
HLB value:

10

12

14

16

18

20

A very broad HLB range refers to different emulsifiers within one group. For example sucrose esters can be manufactured with a
very high mono-content resulting in a high HLB value and with a very low mono content resulting in low HLB value, and therefore
sucrose esters are covering almost the complete HLB scale.

FUNCTIONALITY OF EMULSIFIERS
Multi-Phase Systems
As explained above emulsifiers concentrate to the surface between the oil and water phase, two liquid phases. But in fact
emulsifiers will concentrate to any surface of two immiscible phases, so also to:

the interface of gas and liquid / solid as air bubbles in a whipped cream or cake batter.

the interface of solids and liquids as ice crystals in icecream or sugar crystals in chocolate.
Emulsifiers influence the consistency, the viscosity and the texture of many multi-phase food systems.

Interaction with other ingredients

Emulsifiers interact with many other components in food systems resulting in different functionalities.
Interaction with starch
Emulsifiers with a long fatty acid chain form complexes with starch; the fatty acid chain penetrates the amylose helix and prevents
starch retrogradation. Retrogradation is the mechanism responsible for staling of bread, so the use of emulsifiers can extend the
shelf life. Another attribute of the use of emulsifiers in starch based products is the reduction of stickiness in reconstituted products
such as pasta and instant mashed potatoes.

Page 6 of 13
Brenntag Food & Nutrition Europe, Stinnes Platz 1, 45472 Mlheim an der Ruhr, Germany, Phone: +49 (0)208 7828 7015,
Fax: +49 (0)208 7828 149, email: food-europe@brenntag.eu, www.brenntag-specialties-europe.com

EMULSIFIERS

Interaction with protein

Emulsifiers with an ionic structure can interact with proteins, particularly wheat gluten. This interaction strengthens the gluten
network in yeast raised dough, making it more stable against mechanical stress, resulting in increased volume and improved crumb
structure.
Interaction with fat
Emulsifiers are fat-like substances and they influence fat in several ways. Emulsifiers can promote or inhibit crystallization, influence
the crystal shape of the fat, and improve the dispersion of fat crystals inside the food product.
Other functionalities
Emulsifiers can also act as:
lubricant and release agent, lubrication of extruded products but also lubrication of food processing equipment.
release or anti-sticking agent, for demolding purposes during food processing or anti-sticking to confectionary packaging.
The table below summarizes the functionalities of different emulsifiers:

Emulsion
stability

Aeration
properties

Starch
interaction

Protein
interaction

Fat
modification

Lecithin (fluid)

++++

Polysorbates

+++

+++

+++

+
+

E number

Short name

E 322
E 432 - 436
E 471

MDG

+++

+++

++++

E 472 a

ACETEM

n.a.

++++

n.a.

n.a.

n.a.

E 472 b

LACTEM

n.a.

++++

n.a.

n.a.

n.a.

E 472 e

DATEM

n.a.

n.a.

n.a.

++++

n.a.

E 473

Sucrose esters

++++

++++

n.a.

n.a.

n.a.

E 475

Polyglycerol esters

+++

++++

+++

E 476

PGPR

++++

n.a.

n.a.

n.a.

n.a.
++++

+++

+++

SSL, CSL

++++

+++

+++

++++

Sorbitan esters

+++

++++

E 477

Propylene glycol esters

E 481- 482
E 491 - 495

++++ excellent performance

+++ good performance

+ some performance

n.a. no references in literature

This table is only a guideline. In most food products a combination of emulsifiers is used to achieve maximum functionality.

PROCESSING REQUIREMENTS
Optimal emulsifier functionality is determined by the correct food processing conditions. The most important factors are temperature
and amount of energy applied in mixing or shearing. Emulsifiers need to be heated above their melting temperature to become
functional. High speed mixing or homogenisation is needed to decrease droplet or air bubble size and get the emulsifiers distributed
on the surface of the interface. Mixing is also needed to hydrate the emulsifier.
Most food processing conditions will allow sufficient temperatures. But if the processing conditions are at too low temperatures or
full hydration can not be ensured, then the emulsifiers need to be in a functional state before they are incorporated in the system.
For these conditions the industry has developed emulsified shortenings, hydrated emulsifiers in paste and solid form and dry
(whipping) concentrates, which can be used as an ingredient, and which are produced in such a way that the emulsifiers are in the
optimal formation to be completely functional.
Page 7 of 13
Brenntag Food & Nutrition Europe, Stinnes Platz 1, 45472 Mlheim an der Ruhr, Germany, Phone: +49 (0)208 7828 7015,
Fax: +49 (0)208 7828 149, email: food-europe@brenntag.eu, www.brenntag-specialties-europe.com

EMULSIFIERS

APPLICATIONS
Below sections give short information about emulsifiers and their functionality in specific applications. It should be noted that in
many cases combinations of emulsifiers are used to achieve the optimal performance.

BAKERY

Application

Emulsifier

Benefits

Cake, Bread

MDG

Reacts with starch to delay retrogradation resulting in an improved softness of the crumb
and extended shelf life.

Bread

DATEM
Lecithin

Strengthens the gluten, resulting in improved dough stability and improved gas retention.
The final product shows a higher volume and a good crumb structure.

Cake, Bread

CSL
SSL

Provide starch as well as gluten interaction.

Cake

LACTEM
ACETEM
Polyglycerol esters
Polypropylene glycol esters
Sucrose esters

Facilitate whipping of the batter and enhance volume as well as texture. The final choice
of (combination of) emulsifier depends on the type of cake and the preparation method.

Cake

Aeration or whipping
concentrates

Powders or pastes with emulsifier combinations on carrier of dairy or vegetable proteins

and carbohydrates. The emulsifiers within the concentrates are in the functional state so
can be used in all-in method (all ingredients mixed at the same time) of cake preparation.

Fillings

LACTEM
ACETEM
Polyglycerol esters
Polypropylene glycol esters
Sucrose esters

No fat, low fat and fat fillings, aerated or not aerated fillings use emulsifiers to achieve the
right texture and stability. Depending on the type of filling and the required functionality,
the optimal (combination of) emuslifer needs to be selected.

Icings, fondants,
fillings

Sucrose esters

Controlled sugar crystallisation resulting in small sugar crystals with a long shelf life and a
whiter appearance.

CONFECTIONARY

Page 8 of 13
Brenntag Food & Nutrition Europe, Stinnes Platz 1, 45472 Mlheim an der Ruhr, Germany, Phone: +49 (0)208 7828 7015,
Fax: +49 (0)208 7828 149, email: food-europe@brenntag.eu, www.brenntag-specialties-europe.com

EMULSIFIERS

Application

Emulsifier

Benefits

Soft candy
Chewy candy

Sucrose esters

Controlled sugar crystallisation resulting in small sugar crystals with a long shelf life and
an improved texture.

Chocolate

Lecithins
PGPR

Viscosity reduction and control in chocolate and reduction of fat bloom. The combination
of PGPR and lecithin makes cocoabutter reduction possible while maintaining optimal
viscosity and fluidity.

Chewing gum

Lecithins
ACETEM

Softening of the gum base, improved chew-ability and anti-sticking.

CONVENIENCE FOOD

Application

Emulsifier

Benefits

Emulsified cooking
sauces

Several

Stabilise the O/W emulsion, see functionality tables to select possible options.

Salad dressings
Mayonaise

Several

Stabilise the O/W emulsion, see functionality tables to select possible options.

Emulsifier

Benefits

MDG

Icecream is a multiphase system. MDG acts on each interface providing stabilisation,

improved extrusion, improved heat shock and controlled overrun. MDG is the main used
emulsifier in icecream, the MDG is often combined with other emulsifiers as used in the
other whipped products.

DAIRY

Application

Icecream

Page 9 of 13
Brenntag Food & Nutrition Europe, Stinnes Platz 1, 45472 Mlheim an der Ruhr, Germany, Phone: +49 (0)208 7828 7015,
Fax: +49 (0)208 7828 149, email: food-europe@brenntag.eu, www.brenntag-specialties-europe.com

EMULSIFIERS

Application

Emulsifier

Benefits

(Whipped)
toppings and
cream

LACTEM
ACETEM
Polyglycerol esters
Polypropylene glycol esters
Sucrose esters

Emulsion stabilisation, controlled overrun and volume, influence texture.

Whipped dairy
desserts

LACTEM
ACETEM
Polyglycerol esters
Polypropylene glycol esters
Sucrose esters

Emulsion stabilisation, controlled overrun and volume, improved texture and mouthfeel.
LACTEM is preferred in RTE dessert, ACETEM is preferred in instant products.

Aereated products

Aeration or whipping
concentrates

Powders consisting of emulsifier combinations, vegetable oils and proteins on

carbohydrate carrier. The emulsifiers within the concentrates are in the functional state so
will be fully effective in any preparation method.

Coffeewhiteners

MDG
Sorbitanesters
Polysorbates
Sucrose esters

Different emulsifiers are used to stabilise the emulsion and prevent oil out. Sucrose esters
protect proteins in acid products such as coffee, thus prevent feathering of coffee
whiteners and creamers.

UHT products

Sucrose esters

Sucrose esters interact with dairy proteins resulting in less sensitivity for heat and
prevention of fouling of UHT equipment.

Application

Emulsifier

Benefits

Margarine and
spreads

MDG

Emulsification and crystal modification in all types of margarines and spreads. In general
MDG is the main emulsifier used and will be combined with other emulsifiers for additional
functionalities.

Cooking margarine

CITREM
Lecithin

Anti-spatttering in cooking margarines.

Reduced fat
margarine and
spreads

PGPR

Supports emulsification especially in low fat (40%) and very low fat (<30%) spreads.

Industrial
margarine

Polyglycerol esters

Improve plasticity in industrial margarine. Helps to create a dry surface in puff pastry
margarine.

Industrial
margarine

Polyglycerol esters
PGPR

Providing aeration by control of crystallisation in industrial margarines for cake

preparation.

FATS & OILS

MEAT PROCESSING

Page 10 of 13
Brenntag Food & Nutrition Europe, Stinnes Platz 1, 45472 Mlheim an der Ruhr, Germany, Phone: +49 (0)208 7828 7015,
Fax: +49 (0)208 7828 149, email: food-europe@brenntag.eu, www.brenntag-specialties-europe.com

EMULSIFIERS

Application

Emulsifier

Benefits

Emulsified meat
products

CITREM

Emulsification in emulsified sausages and pates, resulting in a better fat distribution and
reduced fat separation.

Meat Casing

ACETEM

Film forming properties which can be applied in meat casings.

OTHER APPLICATIONS
Application

Emulsifier

Benefits

Release or
demolding agents

ACETEM
Lecithin
PGPR

Release agent in demolding agents and lubricant for food processing equipment

Dry powders

Lecithin

Excellent wetting agent to improve dispersability of powders

Beverage base

Polysorbates

Stabilisation of flavour emulsions

Extruded products

several

Lubrication in extruded starch based products such as pasta and noodles

Canned coffee

Sucrose esters

Anti microbial properties, preventing spores development in canned coffee drinks.

REGULATORY
Emulsifiers are food additives. Their use is subject to EC Regulation 1333/2008 on Food Additives.
Directive 95/2/EC on food additives other than colours and sweeteners will be replaced by Regulation 1333/2008, but will remain in
force during the transition period to allow time to prepare Annexes. Food Additives which are permitted for use in foods as per
Directive 95/2, shall be entered in the Annex of 1333/2008 after review.
Annex 1 of Regulation 1333/2008 describes the functional classes of food additives:
Emulsifiers are substances which make it possible to form or maintain a homogenous mixture of two or more immiscible phases
such as oil and water in a foodstuff.
The annexes listing the approved additives are not published yet. Therefore we refer to the annexes as in Directive 95/2.
Annex I lists the food additives generally permitted for us in foodstuffs. These may be added following quantum satis principle.
Following emulsifiers are listed in Annex 1:
E 322

Lecithins

Lecithins

E 471

MDG / monoglycerides

Mono- and diglycerides of fatty acids

E 472 a

ACETEM

Acetic acid esters of MDG

E 472 b

LACTEM

Lactic acid esters of MDG

E 472 c

CITREM

Citric acid esters of MDG

E 472 e

DATEM

Mono- and diacetyl tartaric acid esters of MDG

Annex IV lists the other permitted additieves, for which the allowed applications as well as the maximum use levels are specified.
Following emulsifiers are listed in Annex IV:
E 432 436

Polysorbates

Polyoxyethylene sorbitan esters

E 473

Sucrose esters

Sucrose esters of fatty acids

Page 11 of 13
Brenntag Food & Nutrition Europe, Stinnes Platz 1, 45472 Mlheim an der Ruhr, Germany, Phone: +49 (0)208 7828 7015,
Fax: +49 (0)208 7828 149, email: food-europe@brenntag.eu, www.brenntag-specialties-europe.com

EMULSIFIERS

E 475

Polyglycerol esters

Polyglycerol esters of fatty acids

E 476

PGPR

Polyglycerol polyricinoleate

E 477

Propyleneglycol esters

Propane-1,2-diol esters of fatty acids

E 481

SSL

Sodium stearoyl-2-lactylate

E 482

CSL

Calcium stearoyl-2-lactylate

E 491 495

Sorbitan fatty acid esters

For access to the complete text of the Regulations and Directives: http://eur-lex.europa.eu/nl/index.htm

CONTACT US
Brenntag Europe is delighted to offer its customers a wide portfolio of emulsifiers. If you would like to discuss with one of our food
dedicated specialists, which particular products would best meet your requirements, then please write a short email to
food-europe@brenntag.eu and your local Brenntag office will provide you with the requested information and samples.

Information Sources:
Report Maximising the use of food emulsifiers, Steven R. Baker, University of Illinois, 1997
Index of food emulsifiers, published by EFEMA, European Emulsifier Manufacturers Association (www.emulsifiers.org)
Emulsifiers for the Food Industry, Clyde E. Stauffer, Chapter 8 from Baileys Industrial Oil and Fat Products, 2005
Brochures and websites of our suppliers

The data contained within this publication is intended for information purposes only and is correct to the best of our knowledge. Any
recommendations or suggestions are made without warranty or guarantee. It is the sole responsibility of the user of the products to
evaluate for each individual product, their suitability for a particular purpose and their legal and regulatory compliance. In addition,
nothing contained within this publication should be construed as a recommendation to use any product in conflict with existing
patents.

Page 12 of 13
Brenntag Food & Nutrition Europe, Stinnes Platz 1, 45472 Mlheim an der Ruhr, Germany, Phone: +49 (0)208 7828 7015,
Fax: +49 (0)208 7828 149, email: food-europe@brenntag.eu, www.brenntag-specialties-europe.com

YOUR RIGHT INGREDIENT TODAY AND TOMORROW

Brenntag Food & Nutrition Europe is committed to encouraging
creativity and innovation that enables our partners to make the most
out of trends and developments
Please visit www.brenntag-specialties-europe.com

FOOD&NUTRITION EUROPE

Brenntag Food & Nutrition Europe

Stinnes Platz 1
45472 Mlheim an der Ruhr
Germany
Phone: +49 (0) 208 7828 7015
Fax:
+49 (0) 208 7828 149
email: food-europe@brenntag.eu
www.brenntag-specialties-europe.com