Month: January 2019

The perfect mix: emulsifiers make your food enjoyable

If oil is poured into water, the two liquids do not mix. At least, as long as you do not add an emulsifier. Emulsifiers are molecules that have an end having an affinity for water (hydrophilic) and an end having an affinity for oil (hydrophobic). Thanks to them, the water and the oil can be finely dispersed into one another to create a stable, homogeneous and fluid emulsion.

Ancient Greeks used the emulsifying power of beeswax in cosmetics and egg yolks were probably the first emulsifier used in “food production” in the early 19th century. Due to the relatively short stability of the egg yolk, the manufacturers then used soy lecithin, which has been an important food emulsifiers product since the 1920s. But the most significant innovation in this field took place ten years later. late with the marketing of certain fatty acid derivatives (mono and di glycerides). In 1936, …