If you grew up in the ‘70s, do you remember lava lamps? Those mesmerizing colorful blobs of wax slowly moving around in water never mixed together. That is because they naturally repel each other. But if an emulsifier was present, they would combine into a new type of lamp! In foods, emulsifiers help combine many ingredients into tasty foods we enjoy.
Emulsifiers are natural or man-made. Plant-based emulsifiers include pectin, starch, carrageenan and locust bean gum. Other foods that emulsify ingredients include egg yolks, mustard, salt and vinegar. A couple examples of emulsified foods include mayonnaise and ice cream.
Many emulsifiers are classified as hydrocolloids. They provide structure, texture, flavor and improve shelf life. They are deemed as Generally Recognized as Safe (GRAS) by the U.S. Food and Drug Administration. Some hydrocolloids can also be good sources of fiber, lower cholesterol, and improve insulin functionality.
Source: Food Insight, May 7, 2021
