In the context of food additives, various substances are mentioned: dyes, preservatives, thickeners, flavors, emulsifiers. And if the role of the first four is not difficult to guess, then the meaning of the last mentioned component may raise questions. Why are emulsifiers needed and how do they affect health?
What are emulsifiers
Simply put, emulsifiers are a group of natural and synthetic substances that make it easy to mix normally incompatible ingredients. A classic example of the result of emulsifiers is a homogeneous mixture of water and vegetable oil. That is, these food additives allow you to create even, smooth, non-separable masses, which are commonly called emulsions. In addition, emulsifiers come to the rescue when it becomes necessary to turn a certain consistency into a stable foam.
Emulsifiers belong to the so-called surfactants. That is, under the influence of this additive, the surface tension of the components of the mixture decreases, as a result of which all substances mix freely.
The principle of operation of emulsifiers is easy to explain in terms of chemistry. The molecule of such substances consists of two parts: hydrolytic (easily binds to water) and hydrophobic (has the ability to bind to fats). This feature of the chemical structure makes emulsifiers similar to both water and fats at the same time, which means that they can easily form strong bonds with two substances at once.
Considering the degree of solubility in different substances, emulsifiers are divided into hydrophilic and lipophilic. The former perform better in a water base. They are used when fats need to be “dissolved” in water.
Lipophilic come to the rescue when the oil base needs to be mixed with a small amount of water, in which case a water-in-oil emulsion is obtained.
But as a rule, for industrial purposes, both types of emulsifiers are combined at the same time, since this trick helps to create more stable emulsions.
What are the
Depending on the origin, emulsifiers are usually divided into two groups: natural and synthetic. But if the former are considered absolutely safe, then the representatives of the second group should be treated very carefully.
Natural emulsifiers are of natural origin. They are obtained by extraction from natural products. One of the most popular emulsifiers used by our great-grandmothers is raw chicken eggs. More precisely, the lecithin contained in them.
In the modern food industry, the emulsifying properties of eggs also did not go unclaimed. But besides them, lecithin obtained from soy, wheat, corn, lentils or peas is no less actively used. In addition, other substances of plant or animal origin are often used to create food emulsions: agar, gelatin, pectin, chitosan, cholesterol, lanolin, saponins.
Synthetic emulsifiers are obtained by modifying natural products. A striking example of such additives is mono- and diglycerides of fatty acids. Substances from this group, for the most part, although they are safe, still have strict restrictions on daily dosages. Moreover, some components for creating food emulsions, permitted in the CIS, were banned in other countries of the world as toxic. Take at least substances with indexes 338, 339, 340 and 341. These “eches” can cause indigestion, and E477 has a bad effect on the liver and kidneys.
When to use
Emulsifiers in the table of food additives occupy positions from E322 to E442, as well as from E470 to E495. In industry, they are usually used in the production of fats and fatty products, some drinks, desserts, milk. These substances are also found in some dry foods: soups, powdered milk, spices, drinks designed to dissolve in water. In this case, the additive makes it easy to dilute the dry component in the liquid.
One of the most popular emulsifiers is E407. The basis for it is carrageenan obtained from red algae.
Processed cheeses, jams, jellies, marmalades, cottage cheese and dairy desserts almost always contain E407. In addition, in these products, carrageenan plays the role of not only an emulsifier, but also a thickener.
Another common component of food emulsions is E322. It is he who represents the natural substance lecithin. As mentioned, at home, this supplement is easy to obtain from chicken yolk. For industrial purposes, lecithin is extracted from peanuts, soybeans, rapeseed and, of course, eggs. This substance makes it easy to mix water and oil, resulting in stable emulsions. E322 is usually found in mayonnaise, chocolate (prevents crystallization, retains viscosity), cocoa bean products, cakes, and some types of diet desserts.
Substance E471 in the composition of food products is also quite common. It is an emulsifier based on mono- and diglycerides of fatty acids. It is considered quite safe for humans. Our bodies perceive this nutritional supplement as ordinary fats. E471 is widely used in the production of margarines, in confectionery, for the preparation of creams and fillings. It is also added to the dough (to achieve uniformity and increase in volume), ice cream, mousses, whipped cream and other sweets.
Dangerous emulsifiers
In addition to the so-called green (safe) emulsifiers, there are also substances to which researchers have many questions. For example, E504, also known as magnesium carbonate, although it is approved for use in the food industry, it can be harmful if used regularly.
Researchers have found that this dietary supplement can cause serious disorders in the functioning of the cardiovascular system. Most often, E504 can be found in the composition of chocolate and sour-milk products, in jams, marmalades, confectionery and canned fruits.
Sodium carbonate (E500) has been banned in many countries of the world as a substance that causes diseases of the stomach and liver. The same additive is considered unsafe for the organs of the respiratory system, and it is also highly undesirable in the diet of allergy sufferers. Another dangerous additive is E538 (calcium ferrocyanide). Experts strongly advise against buying a product that contains this substance. If you do not want to get indigestion and irritation of the digestive tract, then you should not get carried away with food containing additives with indexes 515 or 507. And this is just a small list of synthetic emulsifiers that can be dangerous.
Many food recipes call for a combination of oil and water base in certain proportions. Without the use of emulsifiers, it will not be possible to achieve a uniform consistency when mixing the ingredients. At home, an ordinary raw egg will help solve the problem, in the food industry they often resort to synthetic components, many of which do not have the best effect on the work of our bodies. Keep this in mind when choosing another delicacy in the store, stuffed with all kinds of “E”.