If you’ve just noticed Polysorbate 80 on a food label and are curious about its function, you’re not alone. Polysorbate 80 is a common food ingredient with numerous applications in the food business. It is a synthetic molecule with emulsifying
Polyglycerol polyricinoleate or PGPR is a food emulsifier derived from the seeds of the castor oil plant. With its excellent emulsifying properties, PGPR effectively combines fat and water-based ingredients, ensuring they remain mixed without separation. In chocolate production, PGPR plays a crucial role in creating a desirable smooth and creamy texture by effectively binding cocoa solids and cocoa butter together.
Traditional emulsifiers for ice cream production include egg yolks. They contain lecithin, a natural emulsifier that aids in uniting the molecules of fat and water to produce a creamy and smooth texture. Egg yolks are a common ingredient in custard-based recipes because they give ice cream a richness and depth of flavor.
In this post, we’ll talk about emulsifiers in food—what they are, how they work, and some of their applications.