Emulsifiers in Detail

Emulsifiers can be man-made or naturally occurring. Hydrocolloids are a class of emulsifiers that are widely utilized nowadays. Hydrocolloids are commonly referred to as "gums" because of the texture and consistency they give food. They act as thickening agents and maintain the structure, texture, flavor, and shelf life of a variety of food products. Hydrocolloids can bederived from plants, animals, and aquatic sources. Plant-based hydrocolloids include carrageenan, locust bean gum, pectin, and starch, while animal-based hydrocolloids include chitosan, made from crustacean shells. Food products like mustard, oil, egg yolk, salt, and vinegar can also serve as emulsifiers.

Without emulsifiers like hydrocolloids, you will end up scooping into a layer of fat before getting to the water-based flavors of your yogurt, which no one wants. Emulsifiers also minimize food stickiness and contribute to maintaining a smooth texture and flavor. Ice cream is an ideal example of how emulsifiers lessen stickiness in some foods so that each bite of ice cream is not like chewing toffee.