UNIT- THEORY OF EMULSIFICATION

1) During the process of emulsification, the main step is to break down the bulk liquid into small
droplets and then stabilize the emulsion.
2) In a stable emulsion the droplets remain dispersed. But due to interfacial tension, there is a
tendency for droplets to coalesce and separate out.

The interfacial tension is lowered down by the addition of emulsifiers.

EMULSIFIERS or emulsifying agents are surface active agents which lower the interfacial tension, i.e.
the tension at the interface of two immiscible liquids.

3) The dispersed droplets which are of colloidal dimensions tend to form spherical structures in the
continuous phase.
4) To prepare a stable emulsion, it is necessary to reduce the size of the droplets, prevent their
coalescing, and increase their surface area.
5) Mechanical aids such as beaters, stirress, homoginizers and colloid mills help to reduce the size
of the dispersed droplets, thereby increasing surface area.
Energy is required to work against the interfacial tension and allow the continuous phase to
sketch out and cover the dispersed droplets.
6) Emulsifiers are used to reduce interfacial tension. They get absorbed at the interface.
7) In an O/W emulsion, example mayonnaise, the non-polar group of the emulsifiers is oriented
towards the oil droplet and is absorbed in the outermost layer of the droplet.
8) The polar group of the emulsifiers is oriented towards the continuous phase of water (vinegar,
lime juice, water from egg) surrounding the oil droplet.
9) The molecules of emulsifier surround the droplet completely forming monomolecular layer of
emulsifier (lecithin) around the droplet.
10) The oil droplet is thus protected by a film consisting of 3 layers:
a) The outermost layer of oil molecule
b) A layer of emulsifier
c) The innermost layer of water

This protective film/layer prevents two oil droplets from coalescing when they collide.

11) Emulsions are further stabilized by electrical charges.

The ingredients used should not be chilled. Warm ingredients emulsify sooner as they are more fluid
and spread or split into droplets faster.

The stability of an emulsion depends on the following factors:

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1) The presence and type of emulsifying agent present

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2) The amount or concentration of the emulsifying agent

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IHM PUSA
3) The size of the droplets in dispersed phase
4) The ratio of oil and water used
5) The viscosity of the continuous phase

These are being described as following:

1) The presence and type of emulsifying agent present

 The most important factor which determines the stability of an emulsion is the presence
of an emulsifying agents
 The emulsifying agent may be present naturally in one of the ingredients. Example
lecithin is a natural emulsifying agent present in egg yolk or the emulsifying agent may
be added to the emulsion.
 An emulsifying agent is a compound containing both polar and non-polar groups and is
thus attracted to both phases of the emulsion at the interface.
 Polar phase oriented towards-------water phase
Non polar phase oriented towards-------oil
 The emulsifier forms a layer at the interface which coats the surface of the dispersed
droplet completely
 The droplets do nit touch each other and coalesce because of the protective layer of the
emulsifying agent
 The emulsion becomes stable and does not separate out into two separate layers
because of the presence of the emulsifying agent.
 The type of emulsion formed will also depend on the emulsifying agent used, and
whether the polar or non polar group on the emulsifying agent is stronger.

2) The amount or concentration of emulsifying agent

 The amount of emulsifier present in the emulsion should be sufficient to coat the
dispersed droplets completely
 The emulsifier forms a layer at the interface which is monomolecular in thickness
 The droplets do not touch each other and coalesce because of the protective layer of
emulsifying agent around each droplet
 Addition of extra emulsifying agent does not have any beneficial effects
 If the emulsifier is insufficient, all droplets will not be coated or protected and stability
of the emulsion is affected
3) The size of the droplets in dispersed phase
 Mechanical aids such as beaters, homoginizers, and colloids mills helps to reduce the
size of the droplets dispersed, i.e. increases their surface area.
 The smaller the size of the dispersed droplets, the more stable the emulsion
 Homogenized milk is a stable emulsion as the size of the fat droplets are reduced.
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4) The ratio of oil and water used

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IHM PUSA
  The ratio of oil and water used or the ratio of dispersed phase to the continuous phase
is important
 The continuous phase should stretch out and cover the dispersed droplets completely
 For this proper mixing, shaking or beating of the emulsion is necessary
5) The viscosity of the continuous phase
 A viscous continuous phase will prevent the droplets of the dispersed phase from
moving freely, bumping into one another, and coalescing
 Substances that increase the viscosity of a colloidal system are called STABILIZERS. They
do not orient themselves at the interface as an emulsifier, but reduce the speed with
which the dispersed droplets move.
Examples of stabilizers are starch, sugar, gelatin, gums, finely powdered spices, pectin
carboxymethyl cellulose etc
 As viscosity increases the collision between droplets decreases and droplets remain
dispersed for a fairly long time.

 Synthetic food emulsifiers most commonly used are mono and diglycerides.
Common example is GLYCERYL MONOSTERATE or GMS. Some other
arestearyltartarate, lactic acid monoglyceride.

Some common food emulsions:

1) Milk and cream: o/w emulsion stabilized by phospholipids and protein caseinogen
2) Egg yolk: o/w emulsion. It is a good emulsifier as it contains lecithin.
3) Salad dressings:
 French dressing: o/w emulsions may be temporary or permanent emulsion
4) Gravies, sauces, cream soups: o/w emulsions contain high percentage of water stabilized
with refined flour.
5) Icecream: o/w- stabilizes by caseinogen, GMS, alginates, gums/gelatins.

The caterer should understand that most of the food materials which are used or prepared
in the kitchen are a combination of various colloidal systems.
Since the colloidal state depends on particle size, it is important to understand the methods
and ingredients used in food preparation that influence degree of dispersion.

Formation of stable emulsion is of utmost importance in the food industry. A broken

emulsion loses its viscosity, cannot be spread, givesthe product an unappetizing curdled
appearance. Broken emulsions affect the texture and consistency of the final product.
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SAKSHI SHARMA
IHM PUSA