Emulsifiers for Human Nutrition

An emulsifier is a polar molecule with the structure of a “water loving” and an “oil loving” part. Due to this structure, monoglycerides (E 471) can form mono-molecular films between the water and the oil phase. This reduces the interfacial tension within the system. Emulsifiers are needed to mix at least 2 unmixable phases (e.g. water in oil (W/O) or oil and water (O/W) systems) and stabilize that system. BASF’s monoglycerides are used in e.g. the baking industry to prepare baking mixes or as bread improver by improving the dough properties by increasing the crumb structure and freshness. Esterified monoglycerides (E 472) are important ingredients in several food industries. They are used as e.g. emulsifiers and texture improvers in the baking industry, in the production of whipping creams, ice creams and mousses as well as in the meat and sausage processing industry.

The esterified monoglycerides are emulsifiers that stabilizes usually unmixable phases like oil in water (O/W) or water in oil (W/O) systems and can be subdivided into DATEM, ACETEM, LACTEM and CITREM. The names are acronyms, based on the esterified acid. Next to our mono- & di-glycerides and esterified monoglycerides, we are also offering BASF’s special emulsifiers as e.g. propylene glycol (E 1520), sodiumstearoyl-2-laytylate (E 481) and others. Because of their structure, having a “water loving” part on one and an “oil loving” part on the other side, emulsifiers reduce the interfacial tension within oil in water (O/W) or water in oil (W/O) systems. They therewith mix these usually unmixable phases and stabilize the system. They are used as bread improver, lubricants, for food coating systems and many other applications.