EMULSIFIERS AND

THICKENERS
- PRINCE CHAUDHARY 19/MFS/007
- DISHA DUBEY 19/MFS/013
- MANSI PARIHAR 19/MFS/015
- DEEPANSHU SHARMA 19/MFS/026
 Thickening Agents
 As the name implies, these are natural or chemically derived substances which are used to thicken the food product in
which they are used. This is done by increasing the viscosity of the food or liquid in which it is added.

 Codex Alimentarius defines Thickeners as ‘a food additive which increases the viscosity of the food’
.

 The thickeners added to food come from a variety of sources and have to be GRAS by the Food Additives
Organization
 Thickeners are hydrophilic in nature. This binds the water molecules towards them and hence gives a coagulated
product
 It is very important that the thickeners do not impart their own flavour, colour or odour to the food product as is
the case with other food additives
.

 The thickeners are obtained from a variety of sources like plants, animals, chemicals, microbes etc.

 The basic categories are

i. Polysaccharides [starches, vegetable gums]
ii. Proteins [collagen, egg white]
iii. Sugar polymers [agar, pectin]
iv. Synthetically derived [Sodium Alginate]
 Thickeners derived from Polysaccharides

 Corn starch, potato starch, wheat flour are examples of starch derived thickeners
 Guar gum, alginin, locust bean gum are derived from vegetable gums

 Guar gum is a thickener cum nutraceutical as it has proven to help in lowering blood glucose and cholesterol levels.
 Thickeners derived from Proteins
 Collagen, gelatin, egg whites are proteins which are derived from animal body parts.

 Collagen is prominently used in the cosmetic industry and as a health supplement.

 Gelatin which is hydrolysed collagen is also used in cosmetic products alongside ice creams, gummy candies,
marshmallows
 Thickeners derived from sugar polymers

 Agar and Carrageenans are prime examples of Sugar polymers used as food thickeners.

 Agar is extracted from the cell walls of red algae after boiling them. It is used as a
vegetarian substitute for gelatin.

 Carrageenans are extracted from red seaweeds. They bind very well with food proteins and
are used in dairy and meat products
 SODIUM ALGINATE
Sodium Alginate shall be white, yellowish or pale brown fibrous or granular
powder ,thickening and gelling agent that forms heat stable gels in the presence of
calcium and as described below, namely
• Common Name - Sodium alginate
• INS No.- 401
• Empirical Formula -C6H9NaO7
•ADI VALUE- NOT SPECIFIED
 When alginate is added to a liquid, it will act as a thickener. In the presence of
calcium ions, a mixture containing alginate will form a gel.This property allows
cooks to make small gelled spheres, in a technique known as spherification. Used in
a wide variety of foods including desserts, milkshakes, dairy products, canned foods,
frozen foods.
 PECTIN
Pectin is a group of substances which forms gels when dissolved in water under
suitable conditions. It is derived from the protopectin found in the middle lamellae
of plant cells,shall be white, yellowish, light greyish or light brownish powder and
as described below, namely:-
 Common Name- Pectin
 INS No. –440
 Chemical formula- C6H10O7
 ADI Value- Not specified
The gelation mechanism of pectins is mainly governed by their degree of
esterification and is directly affected by both extrinsic and intrinsic factors. These
parameters include the degree of methylation, charge distribution along the
backbone, average molecular weight, ionic strength, temperature, pH.
 XANTHAN GUM
Xanthan gum is an extracellular polysaccharide secreted by the micro-
organism  Xanthomonas campestris. Commercially it is manufactured by a
fermentation process.
 INS NO. – 415
 Chemical formula: C35H49O29
 ADI VALUE- NOT SPECIFIED

One of the most remarkable properties of xanthan gum is its ability to produce
a large increase in the viscosity of a liquid by adding a very small quantity of
gum. In most foods, it is used at 0.5%, and can be used in lower concentrations.
In foods, xanthan gum is most often found in salad dressings and sauces.
 AGAR
Agar or agar-agar is a gelatinous substance derived from a polysaccharide that
accumulates in the cell walls of agarophyte red algae. The gelling agent is an
unbranched polysaccharide obtained from the cell walls of some species of red
algae, primarily from the genera Gelidium.
 Common Name- Agar-agar, gelose, Japanese isinglass
 INS No.- 406
 Molecular Formula:C14H24O9
Agar is a polymer made up of subunits of the sugar galactose. It's a neutral
tasting gelatinous protein which produces binding strands to thicken other food
materials. It is chiefly used as an ingredient in desserts throughout Asia.
 GUAR GUM

Guar Gum is a polysaccharide composed of the sugars galactose and mannose,

shall be a white to yellowish white powder with a characteristic guar odour and
as described below, namely:-
 Common Name -Guar Gum
 INS No. -412
 Molecular Formula:C10H14N5Na2O12P3
Guar gum is used as a thickening agent in foods and medicines because it is
gluten-free, it is used to replace wheat flour in baked goods.Guar gum is
economical because it has almost 8 times the water-thickening potency of
cornstarch. At (acidic) pH levels below 4.5, guar gum has sharply reduced
aqueous solubility, thus also reducing its thickening capability.
 TRAGACANTH GUM
Tragacanth gum is a branched polysaccharide consisting of unsoluble
tragacanth acid or bassorin (major fraction) which create a gel and water-
soluble tragacanthin.
 Common Name -Tragacanth gum
 INS No.- 413

Gum tragacanth produces high-viscosity solutions, but it takes up to 24 h of

hydration to achieve maximum viscosity.
Gum tragacanth may still be found in some bakery products, barbeque sauces,
pickle , pourable salad dressings, and products such as frozen gravy.
 HEALTH IMPACTS OF THICKENERS

SODIUM ALGINATE:
It can cause bloating, diarrhea,nausea and loss of appetite.
TRAGACANTH:
Can cause blockage in the intestine and breathing problem.
PECTIN :
Temporary flatulence and intestinal discomfort.
AGAR:
Agar can swell and block the esophagus or bowel. In some people, agar may also raise cholesterol
XANTHAN GUM:
It can cause some side effects such as intestinal gas and bloating.
GUAR GUM:
High doses of guar gum or not drinking enough fluid with the dose of guar gum can cause blockage of the esophagus
and the intestines.
 EMULSION
 An emulsion is a mixture of two or more liquids that are normally immiscible.
 In an emulsion, one liquid contains a dispersion of the other liquid.
 The dispersed liquid is k/a internal or discontinuous phase while the dispersion medium is k/a
external or continuous phase.
 Common examples of emulsions include egg yolk, butter, and mayonnaise.
 The process of mixing liquids to form an emulsion is called emulsification.
 TYPES OF EMULSION

 1. o/w(oil in water)= eg. milk

 2. w/o(water in oil)= eg. butter
 EMULSIFIERS AND THEIR ROLE
 Emulsifiers are food additives which forms or maintains a uniform emulsion of two or more
phases in a food. They allow water and oil to remain mixed together in an emulsion, as in
mayonnaise, ice cream and homogenized milk.
 A food emulsifier, also called an emulgent is a surface active agent that acts as a border between
two immiscible liquids such as oil and water, allowing them to be blended into stable emulsion.
 An emulsifier reduces the interfacial tension between two phases, for example, Oily phase and
aqueous phase and thus makes them miscible with each other and form a stable emulsion.
 Emulsifiers belong to the general class of compounds called surface active agents or surfactants.
 Emulsifiers give product a consistent texture and prevent ingredients from separating
 MECHANISM OF EMULSIFICATION
 An emulsifier molecule works by having two parts. One part of the molecule has an electric charge and
will dissolve in water but not in oil. This part of the molecule (known as the head) is called hydrophilic
which means water loving. The other part (called the tail) which will dissolve in oil but not in water is
hydrophobic which means water fearing. The picture below shows the hydrophilic head and the
hydrophobic tail of an emulsifier molecule.

 The emulsifier molecule dissolves with its head in

the water and its tail in the oil droplet. A large number
of emulsifier molecules are needed to keep the
oil droplet dispersed in the water for a long time.
 A number of different chemical and physical processes and mechanisms can be involved in the
process of emulsification.
 Surface tension theory – According to this theory, emulsification takes place by the reduction of
interfacial tension between two phases
 Repulsion theory – The theory proposes that the emulsifying agent creates a film over one phase that
forms globules, which repel each other. This repulsive force causes them to remain suspended in the
dispersion medium
 Viscosity modification – Certain emulgents such as acacia, tragacanth, carboxymethylcellulose,
polyethylene glycol, etc  increase the viscosity of the medium, which helps create and maintain the
suspension of globules of the dispersed phase
Desirable properties of an emulsifying agent

 It should be capable of reducing the interfacial tension between the two immiscible
liquids.
 It should be compatible with other ingredients of the preparation.
 It should be non-toxic.
 It should be chemically stable.
 A good emulsifier should have a reasonable balance between its hydrophilic and
lipophilic groups.
 Depending on its use, it should be relatively odorless, tasteless, and colorless.
 If the emulsifier is liable to microbiologic attack, adequate precautions must be taken.
 It should have a reasonable cost.
 SELECTION OF EMULSIFYING AGENT
 There are large no. of emulsifying agents which are available to prepare a stable emulsion but it is very
difficult to select a proper emulsifying agent for the development of a stable emulsion. Several
methodologies have been developed to assist the selection of an appropriate emulsifier. One of which is
HLB system which is the most widely used method.
 The HLB index is based upon the relative percentage of
hydrophilic and lipophilic groups within the emulsifier molecule.
The hydrophilicity and lipophilicity are different among emulsifiers
and the balance b/w these is called HLB value which ranges from 0
to 20.
HLB No. – 3-6 w/o emulsion
8-18 o/w emulsion
CLASSIFICATION OF EMULSIFYING AGENTS
 NATURAL EMULSIFYING AGENTS

VEGETABLE SOURCES :-
ACACIA
 These are stable over a wide range of pH 2 to 10.
 Best emulsifying agent.
 Low viscosity and form multimolecular film around the globules.
 Used in yoghurt and beverages.
TRAGACANTH
 It is rarely used an emulsifying agent. It produces very cold and thick emulsion.
 It improves the viscosity hence also used with acacia.
 Used in salad dressings, beverages, creams etc.
 NATURAL EMULSIFYING AGENTS

PECTIN
 It is a carbohydrate obtained from inner part rind of citrus fruits and from apple, pulp, and guava.
 It is incompatible with alkali, strong alcohol, tannic acid and salicylic acid.
 It is used in Jams and Jellies.
AGAR
 It is a dried extract from certain seaweeds.
 It is not a good emulsifying agent as it forms a very coarse and viscous emulsion.
 Used in ice creams and other desserts.
 NATURAL EMULSIFYING AGENTS

ANIMAL SOURCES:-
WOOL FAT
 Produces o/w type of emulsion.
 It consist of fatty acid ester of cholesterol and fatty alcohol.
EGG YOLK
 Egg yolk is itself an emulsion because it contains Lecithin and cholesterol which acts as emulsifying
agent.
 It is used in the emulsification of fish liver oil.
 Preservatives must be used in that type of emulsion.
GELATIN
 Used in liquid paraffin.
 1% concentration forms emulsion.
 Preservatives must be used.
SEMI-SYNTHETIC EMULSIFYING AGENTS
SYNTHETIC EMULSIFYING AGENTS
 INORGANIC EMULSIFYING AGENT

 Various inorganic emulsifying agents are used such as Milk of

Magnesia, Magnesium Oxide, Bentonite, etc.
 They produce o/w type of emulsion.
 But Bentonite used either o/w or w/o type of emulsion.
ALCOHOLS/POLYOLS
HEALTH IMPACTS OF EMULSIFIERS
TRAGACANTH:
Can cause possible contact allergy.
PECTIN :
Temporary flatulence and intestinal discomfort.
AGAR:
It may cause Itching. Avoid use in powdered form.
GELATIN :
Can cause unpleasant taste, sensation of heaviness in the stomach, bloating, heartburn and also
may cause allergic reactions.
LANOLIN OIL/ WOOL FAT:
Lanolin oil can be very effective for people who aren’t allergic to it. But if enough was ingested, it can
be poisonous, and its waxy nature can build up in the intestines.
CHOLESTROL :
Cholestrol can cause Heart related Diseases.
LECITHIN:
Lecithin can cause Diarrhoea, nausea, abdominal pain and fullness.