Emulsifiers are substances that are added during cooking in order to mix normally immiscible components. Most often they are used to create fat and water. These ingredients exist in many products, and it is quite difficult to maintain an attractive state of such a mixture. For this, various additives are used. In modern industry, both natural and synthetic substances are used.

Emulsifiers are food additives that make dough plastic, margarine soft and spreadable, chewing gum gooey, and ice cream airy. Their use in the bakery industry increases the volume

dough, makes the bread more porous and slows down the process of staling. They are also added to dry foods, such as instant cereals and soups. This helps them dissolve better in water.

Food emulsifiers are found in large quantities in yoghurts, cereals, muesli and chocolate bars. They are also found in juices, milkshakes, mayonnaise and confectionery. Now emulsifiers are added to all muffins and biscuits to keep them fresh longer, to chocolate, cream and pastry fillings. They are also found in sausages, as they retain their color well and prevent spoilage.

Emulsifiers are also those substances that are mandatory in all cosmetics. This is necessary so that the cream or gel does not separate into its constituent components and is better absorbed into the skin. Most often, lecithin and the most harmless of artificial additives are used as emulsifiers in cosmetics. Pectin, chitosan, gelatin and agar are added to creams and detergents. Natural emulsifiers also include

saponins from

Emulsifiers are substances that can cause allergic reactions and are now increasingly being added to cosmetics. These are mono and diglycerides of fatty acids, esters of glycerol, phosphatides and others.

There are natural food emulsifiers that have been used before, such as egg yolk. Now harmless natural supplements include It is found in the human body and is needed for the normal functioning of organs. Lecithin is also used as an antioxidant.

But recently, synthetic substances or genetically modified ones are more often used. They can lead to problems with

stomach, headache, weakness and allergic reactions. In case of an overdose, symptoms of poisoning may occur: and vomiting.

Harmful emulsifiers are found in most of the foods kids love: chips, soda, yogurt, and candy. It is necessary to protect the child from consuming large amounts of these substances, because they have already been proven to contribute to the appearance of rashes and irritation on the skin and can cause cancer. E330 is considered the most dangerous emulsifier. It is in Coca-Cola and margarine supplied from Holland and Germany. Substances from 338 to 341 are also harmful. In many countries they are banned for use.

There are natural and artificial emulsifiers. The first type includes substances obtained from natural raw materials of plant or animal origin. Artificial additives are chemically synthesized for industrial use.

According to the degree of solubility, hydrophilic and lipophilic emulsifiers are distinguished. Hydrophilic are used when fats are dissolved in water. They work better in a water base and form an "oil in water". Lipophilic substances help to mix the oil base with a small amount of water. The result is a water-in-oil emulsion.

general characteristics

Emulsifiers are surfactants, under the influence of which the surface tension of the components of the mixture is reduced, and they mix freely. The molecule of such a nutritional supplement consists of a hydrolytic and hydrophobic part, due to which it is easily mixed with both water and fats.

Natural emulsifiers are obtained from:

• sugars;
• glycerin;
• lanolin;
• lecithin.

Synthetic emulsifiers are obtained in laboratories by chemical means.

Purpose and application

Emulsifying agents are actively used by the food industry. They are often added to fats, desserts, drinks, dairy products, chocolate, ice cream, mayonnaise, sauces, processed cheeses.

Function of emulsifiers:

• connects immiscible substances;
• if necessary, turns the consistency into foam;
• improve the plasticity of the product;
• provide the desired consistency;
• retain viscosity;
• prevent crystallization;
• increase the volume of finished products;
• ensure the homogeneity of the mixture.

Emulsifiers are used in cosmetology, perfumery, pharmacology, the production of household chemicals, etc.

Impact on the human body

Emulsifiers can be harmful if consumed in excess. Maximum allowable dosages are determined by regulations.

Benefit. Some natural emulsifiers are beneficial to the body. For example, lecithin restores damaged cells, prevents the formation of toxic compounds, has a beneficial effect on the functioning of the brain and nervous system, and supplies useful substances to cells.

Harm. It can be dangerous to use emulsifiers in large quantities. Overdose leads to allergic reactions, irritation of the digestive tract, disruption of the nervous and cardiovascular systems.

Legislation

Emulsifiers are used in the production of food products by almost all countries, including Russia, Ukraine, the USA, and European countries. Permissible norms are regulated by regulations and require strict adherence. In Russia, the use of emulsifiers is controlled by documents:

• SanPiN 2.3.2.1293-03 dated May 26, 2008;
• GOST 32770-2014 "Food additives. Food emulsifiers. Terms and definitions".

More information about emulsifiers can be found in the form below.

It is an emulsion. An emulsion is a disperse system, which consists of the smallest molecules distributed in the base substance.

There are two simple types of emulsions: forward - oil in water, and reverse - water in oil. There are also complex multiple emulsions, where the particles of the dispersed system include even finer bases.

The combination of oil and water bases is called emulsification. But in practice, without the use of special substances, it is impossible to obtain a water-oil emulsion - water and oil will separate from each other. Therefore, to obtain a stable emulsion of the desired consistency, emulsifiers are used in the cosmetic industry.

The emulsifier works as follows: it concentrates at the boundary of the liquid phases (in our case, it is water and oil), creates a protective layer and reduces interfacial tension. The emulsifier molecules contain hydrophilic (for attracting water) and lipophilic (for attracting fat, oils) poles, which make it possible to attract molecules of both phases simultaneously. No cream or shampoo can be created without emulsifiers. Otherwise, the finished product will not be usable.

How to choose an emulsifier?

But it is not recommended to use lanolin-based creams for the face, as such a cream will clog pores.

Esther de sucre

Excellent emulsifier for weightless . It does not create a film on the face, allowing the cream to be completely absorbed without a trace.

Montanov

A non-ionic emulsifier that creates emulsions with liquid "crystals". That is, oil molecules, being in the aquatic environment, have their own oil molecules, and so on. The result is a rich and thick cream.

Niccolipid

This emulsifier consists of alcohol and soy lecithin. Its structure resembles the structure of sebum, for this reason cosmetics with niccolipid perfectly cope with dry skin.

Glyceryl monostearate (monestearate of glycerol)

A fairly common emulsifier based on glycerin and stearic acid. It is actively used in the cosmetic industry for the manufacture of ointments and creams, has an antiviral effect.

Lamecrem

It is a natural emulsifier, which is based on components of plant origin. Based on it, highly nutritious and saturated emulsions are obtained, therefore, it can more often be seen in fatty creams intended, as well as in night creams.

Emulsan

This emulsifier consists of stearic and palmitic acids with the inclusion of grape sugar. Based on it, weightless light emulsions are created, perfect for dry skin.

Xylians or wheat emulsifier

It is a compound from alcohol obtained by processing palm oil, as well as sugar from wheat bran. This emulsifier has a positive effect on the skin, it is completely natural.

Polavax or emulsion wax

This emulsifier consists of a mixture of higher fatty alcohols and potassium salts of phosphoric acid.

Polavax is a very common emulsifier that creates emulsions of various densities. He, for a long time retaining the original appearance of the cream. It goes well with various emulsifiers.

Olivem 1000

It is a natural emulsifier based on . It contains fatty acids, in structure it is typical of sebum. Olivem 1000 is suitable for any skin, creams with it are quite pleasant to use, they are light and at the same time nutritious.

BTMS

It is a cationic emulsifier with excellent conditioning properties. Perfect fit , shampoos . In the form of a co-emulsifier, it is used in face creams with a matting effect.

Sucrose stearate

It has excellent moisturizing properties. Sucrose stearate is soluble in both aqueous and oily media. Made from natural vegetable oils and sugars.

Suitable for creating creams designed for very dry skin, and.

Tegomuls

This emulsifier is obtained from algae and is actively used in the food and cosmetic industries. Tegolmus is a worthy co-emulsifier in combination with shea butter or cetyl alcohol.

cetyl alcohol

This emulsifier is derived from palm oil fatty acids. Cetyl alcohol is needed to reduce the fat content of the cream. Means based on it are well absorbed, leaving no film on the face.

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How often does an ordinary buyer look at the label and composition when choosing a product in a supermarket? And if he glances, he wonders why so many incomprehensible names are listed there?

In any case, usually, he does not know what these food additives or chemical components do to his body. And I should. This article will focus on emulsifiers - substances that are indispensable in the modern food and cosmetic industries.

What is an emulsifier?

This natural or synthetic substance provides an emulsion of two liquids that are physically incapable of mixing, stabilizes it and prevents coalescence. An emulsion is a liquid dispersion system, represented as a volume of liquid (often water) and evenly distributed, microscopic droplets of another liquid (usually a liquid hydrocarbon or oil).

There are also reverse emulsions - "water in oil". Emulsifiers are made up of elongated molecules, each with two ends: "water-loving" and "oil-loving". Under physical influence, for example, shaking, the emulsifier molecule “sticks” with one end to the molecule of one substance, and with the other to the molecule of another, and thereby binds them.

Emulsifiers of natural origin, as a rule, are extracted from sugars, glycerin, lecithin and lanolin.

Synthetic are made from individual chemicals. Among them there are hazardous to human health, many are prohibited for use in food.

Use in food and cosmetics

Emulsifiers are one of the most commonly used types of food additives and cosmetic ingredients.

They can help make the product more attractive and useful.

The example of mayonnaise without emulsifier shows how unattractive the sauce would be if the oil and lemon juice were separated before it was consumed.

Emulsifiers have a great influence on the structure and texture of many foods. They are used to process food and to maintain quality, structure, healthiness and freshness.

Emulsifiers and their action

Of course, it does not make sense to consider each emulsifier. Below, as an example, are the most popular emulsifiers, as well as their potential impact.

E322 Lecithin is extracted from vegetable oils such as soybean and sunflower. It has been used in a wide range of food products since the beginning of the 20th century, namely: margarine, chocolate, bread, cakes, sauces, etc. Harm is possible from the use of lecithin made from genetically modified soybeans.

E471- an additive of natural origin, denotes a series of diglycerides and monoglycerides of fatty acids. Accordingly, the human body processes this emulsifier along with other fats. It is the oldest and most widely used food emulsifier. It is obtained by mixing edible oils with glycerin, and it is widely used in bakery and dairy products, as well as in the manufacture of margarine. Harm is possible only with regular and excessive use.

The combination of monoglycerides with other substances creates emulsifiers with a special function, called monoglyceride derivatives. For example, ethoxylated monoglycerides are the result of the interaction of monoglyceride and ethylene oxide. Other monoglyceride derivatives include acetoglycerides and diacetyl tartaric esters of monoglycerides. They are common cake emulsifiers because they increase leavening in the dough.

E407- carrageenan, a polysaccharide that is obtained from red algae. It has antiviral and anticoagulant properties. It is added to sausages to increase the volume of the product, as well as to dairy products, ice cream and confectionery. Due to its properties, it is allowed in children's and diet food products.

E415- xanthan gum (xanthan). A compound of natural origin, produced by fermentation using bacteria. Well forms the structure of the product, stabilizes and increases the duration of storage. It is widely used for the manufacture of sauces, dairy products, beverages, confectionery and bakery products. And also in skin moisturizing cosmetics.

E433- Polysorbate-80, a surfactant, contains fatty acids derived from olive oil. It is used in the manufacture of many cosmetics, as it has a moisturizing and softening effect on human skin. Often found as an ingredient in hair care products. When applied externally, it has only a positive effect.

E466- carbiomethylcellulose (CMC), a substance no less complex than its name. It is used as a stabilizer in the production of cosmetics, shampoos, etc. Failure to comply with the manufacturing technology of products and an increase in dosage leads to disorders of the gastrointestinal tract, for this reason CMC can be used as a laxative.

Harm from emulsifiers

Studies have shown that emulsifiers may increase the incidence of obesity, metabolic syndrome and inflammatory bowel disease, and may increase the risk of type 2 diabetes and cardiovascular disease.

This is explained by the fact that emulsifiers begin to interfere with the vital activity of bacteria that are in the human intestine, and also disrupt the intestinal mucosa. They change the microflora and the interaction of bacteria with the organ itself. Under normal conditions, bacteria cannot grow on the mucosa. However, if it becomes damaged or colonized by bacteria that feed on mucus, then some harmful species will be able to move from the intestines into the blood.

The immune cells in the blood then recognize and attack the foreign bodies, starting an inflammatory process. Over time, this can lead to chronic inflammation in the gut and throughout the body. What does self-perpetuating inflammation or inflammation response to pre-existing inflammation mean? It can be harmful and cause tissue damage that is experienced as fatigue, pain, and in some cases organ failure.

However, the intestinal microflora is also sensitive to other factors that provoke and trigger inflammatory processes, for example, an environmental factor or a genetic one. Therefore, if there is a predisposition to inflammation, as well as diseases of the gastrointestinal tract, then a person needs to exclude the use of products that include emulsifiers.

It should be understood that the experiments were carried out on mice and, in general, the harm from emulsifiers, when eaten or applied cosmetics, is not direct, but indirect. It is also determined not by the qualities of the substance itself, but by its quantity. However, it is recommended to avoid these additives, follow the composition and ingredients on food packages, and cook your own food using only healthy and fresh products, without referring to the periodic table.

Food emulsifiers, which are the subject of this article, include both natural and synthetic substances. Both natural and synthetic emulsifiers are used in the food industry. Natural emulsifiers are harmless. Synthetic emulsifiers approved for use in the food industry are considered harmless, however, many of them have a maximum daily intake, which is not recommended to be exceeded. In addition, there are food products on the Russian market that include synthetic emulsifiers, which are banned in many countries due to their high toxicity.

Food emulsifiers

Purpose of food emulsifiers:

Emulsifiers create and maintain a homogeneous mixture of those products that do not mix in nature. Food emulsifiers are used to create a homogeneous mixture of water and fat, or to add air to a food product and form a stable foam.

Emulsifiers are used, for example, in margarine, mayonnaise, butter, various desserts and sauces. In dry products (eg milk powder, cream, soups), emulsifiers are used to facilitate the dilution of these products in water. The use of food emulsifiers in bread and pastries increases the volume of food products and slows down staling.

Designation of emulsifiers:

Emulsifiers are designated by letters E 322 - E 442, E 470 - E 495.

natural emulsifiers:

As natural food emulsifiers are used:

• Liquid egg (white and yolk).
• Natural lecithin (hydrocolloid) is a substance necessary for human life, produced in the liver. It is extracted from soybeans, corn, wheat, peas and lentils. It is also found in some vegetable oils (linseed, sunflower, rapeseed).
• Other hydrocolloids of plant and animal origin (agar, pectin, gelatin, chitosan, lanolin, cholesterol).
• Saponins are substances of plant origin. Non-toxic, as they are not absorbed in the intestines or broken down into harmless components.

Of all the natural emulsifiers listed above, the modern food industry uses only lecithin, which is produced mainly from soybeans).

Synthetic emulsifiers:

Among synthetic emulsifiers dangerous and unhealthy substances are found. Many of them are banned for use in food. Unfortunately, this does not mean that harmful emulsifiers do not actually occur in foods that hit the shelves.

According to some reports, the emulsifier E 330 (citric acid) can cause cancer. According to other sources, citric acid is harmless and the only danger in its use may be individual intolerance. It is also worth paying attention to food emulsifiers E 338 - 341 - they can cause indigestion. Emulsifier E 477 is considered suspicious.

This group of food additives (functional class 9) includes substances which, when added to a food product, enable the formation and maintenance of a homogeneous dispersion of two or more immiscible substances.

Strictly speaking, the terms "emulsifier" or "emulsifying agent" means a chemical substance capable (when dissolved or dispersed in a liquid) to form and stabilize an emulsion, which is achieved due to its ability to concentrate at the interface and reduce interfacial tension. This ability is associated with surface-active properties, therefore, in relation to the considered group of food additives, the terms emulsifier, emulsifying agent and surface-active substance (surfactant) can be considered as synonyms.

Although the main definitions of emulsifiers are the formation and maintenance of a homogeneous mixture of immiscible phases, such as oil and water, in other food systems, the use

of these additives may be due not so much to emulsification as to their interaction with food ingredients such as proteins, starch, etc.

As the first food emulsifiers, natural substances were used, in particular, gums, saponins, lecithin, etc.

Some of them have retained their popularity, but the most widely used in industry today are synthetic emulsifiers or products of chemical modification of natural substances, the industrial production of which began to develop in the 1920s. 20th century

By chemical nature, the molecules of classical emulsifiers, which are surfactants, have an amphiphilic structure, that is, they contain polar hydrophilic and non-polar hydrophobic groups of atoms, which, being associated with a non-polar connecting link (base), are separated from each other and are located at opposite ends of the molecule . The first (hydrophilic) provide solubility in water, the second (hydrophobic) - in non-polar solvents (see Fig. 4.2 on p. 193). The diphilic structure of emulsifier molecules determines their tendency to form associates in the bulk phase of the solvent, called micelles.

Depending on the structural features of the emulsifier molecule, which will manifest itself in the ratio between the hydrophilic properties of the polar group and the lipophilic properties of the non-polar part of the surfactant molecule, both classical micelles in water and reverse micelles in non-polar solvents (oils and fats) can be formed, which is schematically shown in fig. 9.7 (see also fig. 4.3).

Rice. 9.7. Scheme of micellar formation

The tendency to form micellar-type associates, as well as other manifestations of surface-active properties, depend on the chemical structure of surfactant molecules and, above all, on the ratio of the sizes of the polar and nonpolar parts of the molecule, which is expressed in the hydrophilic-lipophilic balance (HLB) index. The higher the hydrophilicity, the greater the HLB value; in this case, in the general case, the more pronounced is the ability of surfactant molecules to form classical micelles and stabilize direct emulsions (oil/water) and vice versa, the lower the hydrophilicity and, consequently, the lower the HLB value, the higher the ability to associate in the form of inverted micelles and stabilization of inverse emulsions (water/oil).

Classification of emulsifiers

There are several ways to classify emulsifiers according to various criteria (Table 9.11).

In anionic (anionic) emulsifiers, hydrophilic groups can be ionic forms of carboxyl and sulfonyl groups, in cationic emulsifiers - ionic forms of ammonium compounds with a tertiary or quaternary nitrogen atom (tertiary or quaternary ammonium bases and salts), in nonionic emulsifiers - hydroxyl and keto groups, ether groups etc. In zwitterionic emulsifiers, the role of hydrophilic groups is performed by ionic groups that have both positive and negative charges. For example, in a lecithin molecule, the hydrophilic group consists of a negatively charged phosphoric acid residue and a cationic group of a quaternary ammonium base of choline.

The main types of food emulsifiers are non-ionic surfactants. Exceptions include zwitterionic lecithin and anionic lactylates.

By chemical nature, these are derivatives of monohydric and polyhydric alcohols, mono- and disaccharides, the structural components of which are acid residues of various structures.

Usually, surfactants used in the food industry are not individual substances, but multicomponent mixtures and are produced under brand names. The chemical name of the drug in this case corresponds only to the main part of the product.

Depending on the characteristics of the chemical nature of the emulsifier, as well as the specifics of the food system into which it is introduced, some of the representatives of this functional class of food additives may have related technological functions, for example, functions

Table 9.11. Classification of emulsifiers

What are emulsifiers. What are emulsifiers for? What emulsifiers and thickeners are suitable for creating a cream with your own hands. Handbook of emulsifiers for cream. Emulsifiers, co-emulsifiers, thickeners.

The directory is constantly under development and updated with new data on products in the field of creaming. If you have personal experience of using this or that ingredient, then we will be glad if you share it in the comments to any article in the headings "Cosmetics with with your hands" and "School of Kremovar" . This will help beginners to understand the variety of offers and avoid mistakes. 🙄

Emulsifier -it is an essential component for making homemade cream. So we will deal with it.Thanks to emulsifiers, the emulsion remains stable, that is, it does not delaminate, it remains homogeneous. Emulsifiers are usually organic compounds. These are predominantly soluble substances that have the property of lowering the surface tension at the boundary of both phases (water and oil) of the emulsion. In appearance, they are waxy, in the form of plates, shavings, peas.

Co-emulsifier -accompanying the main emulsifier or acting in the same proportion with other emulsifiers in the mixture.This is an additional emulsifier that is used in combination with other emulsifiers as an additional, to form a new texture, usually denser than when using the main one alone.

Thickener (same as co-emulsifier... basically)- A substance added during the creation of an emulsion to give it stability, thickness and viscosity. It is used as an additive to the main emulsifier. It is used mono when creating cream-gels.

These include: silicone emulsifiers, various waxes (for example, beeswax or jojoba oil), hydrocolloids (cholesterol, gelatin, agar-agar, synthetic and semi-synthetic polymers, pectin).

Surfactants (surfactants) - the direct purpose of surfactants is to dissolve fats when washing. Embedding in extensive fat deposits, surfactants crush them into small drops that are easily washed off with water. Used to enhance the effect of emulsifiers.

Directory of emulsifiers:

Emulsifier T-8

Liquid, vegetable origin.

Compound: Polysorbate 20; dipropylene glycol; PEG-40 hydrogenated castor oil.

Purpose:

• for the manufacture of cosmetic creams and oil/water emulsions,
• co-emulsifier for cosmetic water/oil emulsions.

Characteristics.

Consistency: Clear, low viscosity liquid

Color: straw yellow to light brown,

Impurities and sediment: does not contain

Properties.

Emulsifier T-8 is a complex emulsifier of plant origin. Allows to obtain stable emulsions when using Emulsifier T-8 in low concentrations. Compatible with various kinds of polar and non-polar cosmetic raw materials. Due to its excellent emulsifying ability Emulsifier T-8 forms finely dispersed emulsions with excellent colloidal and thermal stability. Due to the fact that Emulsifier T-8 is able to form cosmetic emulsions, which, despite the high content of the oil phase, do not leave a greasy and sticky feeling on the skin, it is recommended for use in cosmetics for any facial skin, including mixed.

Application:

• Nutritious cream
• Moisturizing cream
• cosmetic milk
• Eye cream

The T-8 emulsifier is used to produce cosmetic oil/water emulsions of adjustable consistency. Due to its pronounced tendency to lower interfacial tension, Emulsifier T-8 effectively contributes to the stabilization and improvement of the appearance of water / oil cosmetic emulsions.

Dosage:

• Cosmetic emulsions of the "oil / water" type 0.5-4.0%
• Cosmetic emulsions of the type "water / oil" 0.5-3.0%

Emulsifier TVIN-80

Short description:

Emulsifier TWEEN-80 is a non-ionic surfactant, it is an emulsifier and co-emulsifier (solvent) of vegetable oils, essential oils and fragrances in the composition of water-based cosmetics without the use of alcohol, in skin and hair care products. It has an astringent and moisturizing effect, emulsifier, conditioner. Emulsifies oily and waxy secretions from our skin well and gently removes them.

used

• for creating O/W emulsions (oil in water)
• as a basis for dissolving vegetable oils, essential oils and fragrances.

Characteristics:

By the look: viscous liquid, amber color
Smell: typical, weak
pH 5 - 7 (5 - 10% aqueous solution)
Solubility: in water, vegetable oil, alcohol, isopropyl alcohol.

Insoluble: in mineral oil, ether and paraffin.

Compound:

Polysorbat 80 (Tween 80, polyoxyethylene sorbitan monooleate, polysorbate 80, tween 80, sorbital O-20, food additive E 434).

Application:

• revitalizing shampoos with oils,
• hair balms,
• cleansers and make-up removers,
• water-based products containing vegetable and essential oils,
• face tonic,
• perfume compositions,
• body sprays,
• sugar and salt scrubs,
• as a basis for dissolving vegetable oils,
• for the production of bubbling balls,
• hydrophilic bath oils,
• body tiles (nourishing)

Dosage:

from 1% to 50% depending on the purpose of the funds. (At concentrations of more than 1.5%, the product begins to thicken).

Dissolve EO, fragrance or vegetable oils in polysorbate at a dosage of 1 to 7% (up to 1:1 depending on the application), then add to the main body of the product.

It is possible to combine different polysorbates in one product.

With the introduction of more than 1% polysorbate, thickening of the final product can be observed. Although with the simultaneous use of polysorbates and saline in the manufacture of shampoo from the base, the effect is the opposite.

Dosage: 2-7% up to 1:1 depending on the application.

Additional information about the use in cosmetics:
In cosmetics, it is used as an emulsifier, solubilizer, and dispersant. Enhances foaming properties.

The polysorbate number is related to the type of fatty acids associated with the polyoxyethylene sorbitan moiety. Monolaurate is indicated by the number 20, monopalmitate - 40, monostearate - 60 and monooleate - 80.

Based on sorbitol, extracted from various fruits, and fatty acids from oils (coconut - polysorbate 20, palm - polysorbates 40 and 60, olive - polysorbate 80).

The higher the TWEEN number, the lower its ability to create a stable emulsion.

If TWEEN 20 is most often used for emulsifying essential oils, then TWEEN 80 is used for emulsifying a large amount of vegetable oils.

In order to achieve a more stable emulsion or obtain the desired structure of a cosmetic product, combinations of different polysorbates (TWEINS) are used.

Hydrophilic groups - polyoxyethylene. The higher the polysorbate number, the more lipophilic it is, as a rule, and the HLB value (hydrophilic-lipophilic balance) becomes lower.

Can be used in combination with various low HLB hydrophobic emulsifiers to create a wide range of stable oil-in-water and water-in-oil emulsion systems, especially well used in combination with fatty alcohols such as Cetearyl alcohol.

When using polysorbates simultaneously with vegetable waxes or solid alcohols (cetearyl), various emulsion waxes are obtained.

In mixtures, it has a moisturizing and soothing effect on the skin.

Storage: The product is chemically stable for a long period of time in closed packaging at various temperatures, does not require special storage conditions. If the product has been exposed to low temperatures, slight changes in appearance can be easily corrected by stirring the product at 40°C.

Emulsifier TVIN-20,

Short description: High performance non-ionic emulsifier. At the same time, it is a good solubilizer and defoamer with astringent and moisturizing effect. Derived from vegetable fats, especially coconut oil and bay leaves, it acts as an emulsifier. Emulsifies oily and waxy secretions from our skin well and gently removes them.

Applicable:

• for the manufacture of creams and emulsions of the "oil / water" type,
• co-emulsifier for cosmetic water/oil emulsions.
• can be used as a solubilizer for fat soluble vitamins, essential oils, etc.

Operating principle: Reduces the particle size of the oil phase, contributing to the formation of fine oil/water emulsions.
Production of a wide range of cosmetic products for various purposes with good appearance and excellent colloidal and thermal stability.
Due to the fact that Emulsifier T-8 is able to form cosmetic emulsions, which, despite the high content of the oil phase, do not leave a greasy and sticky feeling on the skin, it is recommended for use in cosmetics for any facial skin, including mixed.

Characteristics:

View: Amber oily liquid.

Soluble in water, methanol, ethanol, isopropanol, propylene glycol, ethylene glycol, glycerin, vegetable oil, mineral oil, petroleum jelly, etc.

HLB value: 16.7
Acid number (mg KOH/g) ≤ 2
Saponification (mg KOH/g) 40 ~ 55
Hydroxyl number (mg KOH/g) 90 ~ 110
Water (%) ≤ 3

Molecular formula: C58H113O26
CAS NO：9005-64-5

Density is approximately 1.1 g/ml.

Application:

It is an oil-in-water emulsifier, can be used as a solvent, diffuser, stabilizer, lubricant and anti-static agent, etc.

Dosages:

2 - 50% into the fat phase of the mixture (can be used up to 1:1 depending on the application).
Use:

moisturizing, non-irritating and non-drying shampoos, foams and two-phase facial cleansers,

· bathing gels for children, which gently remove all impurities from the skin.

(To do this, mix TWEEN-20 Emulsifier with selected vegetable and essential oils, add the necessary active ingredients, for example, d-panthenol, and dilute with water to the desired consistency)

Since polysorbate 20 is the most “delicate” of the polysorbate line, the resulting soft emulsions can be separated into two phases, but this is easily corrected - just shake the emulsion.

It is best to use polysorbate 20 for the preparation

• water sprays,
• tonics and lotions, with the addition of essential oils,
• in sugar and salt scrubs,
• bath pralines (bath balls),
• as a base for dissolving essential oils for water-based perfume compositions, effective even at high concentrations of essential oils.
• in repellent sprays
• in air fresheners
• as a stabilizer and viscosity regulator in shampoos, liquid soaps and conditioners.

Products with TWEEN-20 are less viscous and dense in structure compared to TWEEN-80.

Dosages:

• Cosmetic emulsions of the "oil / water" type - 0.5-4.0%
• Cosmetic emulsions of the "water / oil" type - 0.5-3.0%

Storage: store in a cool, dry and ventilated place, shelf life 2 years.

Borax, sodium tetraborate

Sodium Borate

Appearance: fine powder/

Color: white

solubility: in water, glycerin

Produced by: by synthesis

• The agent inhibits reproduction and removes the fungus from mucous surfaces, for example, the oral cavity, genitals.
• It is used for the prevention and treatment of thrush.
• Due to the antimicrobial action, sodium tetraborate is included in the composition of the means to relieve inflammation of the upper respiratory tract.
• A 20% solution is used to disinfect bedsores and diaper rash.

​Properties: antiseptic, bacteriostatic

Aqueous solutions of borax have an alkaline pH.

In cosmetics: Borax is used in cosmetics as

• emulsifier,
• preservative,
• antiseptic additive.

Borax softens water, often included in bath bombs. Borax is beneficial ONLY when applied to damaged mucous membranes and skin.

It is excreted through the intestines and kidneys for a week after application.

Input Percentage: from 5 to 10%

agar- agar- emulsifier - gel-former. Made from seaweed. It is a natural gel former that helps the skin retain moisture.

It is applied for:

• Face masks
• Skin moisturizing gal
• Gel for the care of the skin around the eyes
• Allergy treatment gel

Application technology:

Dilute agar in water, bring to a boil and boil for two minutes, use the resulting gel warm. It freezes at room temperature. Completely dissolves only at temperatures from 95 to 100 degrees. The hot solution is clear and limitedly viscous.

The input percentage is 5% of the total mass or 1 g per 120 ml of liquid.

Contraindications: Not known

Glycerol- vegetable emulsifier, moisturizer, thickener. Obtained by hydrolysis of oils and fermentation of sugars. It has antiseptic and preservative properties, has protective properties. Glycerin softens and moisturizes the skin. It is a co-emulsifier, perfectly stabilizes emulsions. It is a good solvent for water-insoluble components such as extracts.

It is applied for:

Cream for dry skin

Milk for skin care

Cooking technology:

Input percentage is 2% of the total mass.

Glyceryl - Glyceryl monostearate - one of the widely used base emulsifiers. Obtained from palmitic and stearic acid. Not considered natural, but refers to environmentally friendly emulsifiers. Contains no irritating additives. Harmless to skin.

It is applied for:

Hand cream
Face cream

Application technology: It is introduced into the oil phase when it is heated to 70-75°C. It is most successfully used as a co-emulsifier.

Input percentage is 5-6% (optimally 6%).

Contraindications: Not known

Guar cosmetic (silk)INCI: guar hydroxypropyltrimonium chloride for cosmetic use. It has the ability to influence the rheological properties of the liquid, that is, to cause thickening. It has a smoothing effect on the skin, making it soft and silky.

shampoos,
washing gels,
masks,
nourishing and moisturizing creams.

Percentinput: 0,1-2%

Terms of Use: Dissolves in water. Dissolve in water and leave for 5 minutes, then stir until smooth.

Input Percentage: 0.2-0.3% of the total mass

Xanthan Gum (hydrocolloid) INCI: Xanthan Gum E 415. It is a long-chain polysaccharide consisting of glucose, mannose and glucuronic acid sugars. The main chain of molecules is the same as that of cellulose, with trisaccharides in the side chain . It is a white or brown powder, odorless.
Developed from a bacterial culture that produces xanthan. In the production of cosmetics, it is used as a gelling agent and thickener. Gives the cream high stability at low concentration. Xanthan forms a protective film on the face, has moisturizing and moisture-retaining properties.

Light emulsions
Cleansing cream
Protective cream
Lotion
Shampoo

Application technology: Dissolve in the aqueous phase (cold or hot). Compatible with all known thickeners and stabilizers such as starch, pectin, gelatin, alginate, dextrin…

Input Percentage: 0,2-0,5%

Store in a dry, dark place.
xanthan, guar and other resin gums are added to creams for greater emulsion stability. They form a dense and elastic shell around the droplets of the dispersed phase, as gelling agents create a structure, a grid-frame that keeps its shape and volume. In addition, they thicken the cream, give it viscosity. To give the cream the necessary consistency - to make it thicker - thickeners are sometimes used. A number of natural thickeners include xanthan gum (gum), guar. Natural thickeners have a moisturizing effect on the skin.

Kappa emulsifier - a derivative of three vegetable waxes - rice, candelilla and jojoba, has the ability to hold water 6 times its own weight, helps to create a cream with a rich texture and a soft feeling when applied. Based on the emulsifier Kappa cream, a very airy, light texture without bubbles is obtained. with this emulsifier, very light, airy emulsions without bubbles are obtained.

Application method: Pre-dissolve in oil at a temperature of 60 degrees C.

Input percentage is 4-6%.

Xylians (wheat emulsifier)- is a mixture of fatty alcohol obtained from palm oil and sugar from wheat bran. Used to create an oil-in-water emulsion. This emulsifier has a positive effect on the skin and is completely natural. It has good compatibility with other components. Allows you to create snow-white creams of a fairly dense texture. The emulsifier requires some skill and the exact time of mixing the cream. If you overdo it, the cream will turn out to be too foamy, but if everything works out, the product will be of excellent quality.

It is applied for:

For decorative cosmetics
Sun cosmetics UV filter
Hair balm
Medical ointment
Foam for washing
Nourishing face cream

Application technology: The emulsifier is heated in the fatty phase until completely melted, at about 70 degrees C. The oil phase is added to the water phase and mixed with a mixer for 3 minutes, then it is homogenized at a moderate pace until it cools completely. This emulsifier requires a co-emulsifier. It can be cetyl alcohol, beeswax or cocoa and shea butter.

If you beat for about 3 minutes with a break of 1 minute, you get an airy mousse. But if you overdo it, then the air mass can settle down very much and then you get a liquid part and foam on top.

Input percentage from 3% to 5%

Storage temperature: from 15 to 25 °C

Contraindications: Not known

Lamecrem is a natural emulsifier, consisting entirely of substances of plant origin. The emulsifier has water-retaining properties. It gives rich and nutritious emulsions, so night fat creams for dry or combination skin are prepared on its basis. It combines well with other emulsifiers, such as Tegomuls (cream with a lighter texture).

It is applied for:

Moisturizers
Cream for dry and combination skin
Nourishing night cream

Input percentage is 5-10%.

Lanolin- is an animal wax obtained from the wool of sheep. It is a viscous mass of yellowish color, which has a sharp characteristic odor. This smell is not to everyone's taste, so there is a purified one on sale. Lanolin has softening and healing properties.

Used to make:

Hand cream

Ointment for healing the nipples of nursing women

Input percentage– 4-5% of the total mass

Lecithin it is a combination of phospholipids and other substances beneficial to the skin. It is obtained from egg yolks, sunflower seeds, soybeans. Lecithin lipids are related to skin lipids. In color and skin care cosmetics, lecithin is used both as an active additive and as an emulsifier. As an active additive in cosmetics, lecithin is used for softening. It has a tonic and moisturizing effect on the skin, helps to restore its barrier functions and prevents the evaporation of moisture from the deep layers, activates lipid metabolism in the skin, softens it, and optimizes the function of the sebaceous glands. To the touch, the cream with lecithin creates a feeling of slight stickiness. Cream with lecithin is obtained without bubbles.

It is applied for:

Hand cream
Cream for heels and elbows

Input Percentage:

as an active additive - 0.5-3%,

as an emulsifier - 3-20%.

Shelf life: cosmetics with lecithin spoil very quickly (7 days in the refrigerator - maximum), of course, you can use a preservative to increase the period.

Important! Lecithin in urea cream can form N-nitroso compounds

Montanov (Montanov) is a new generation non-ionic emulsifier based on alkyl polyglucosides and fatty alcohols, obtained from plant biomass. Emulsifier, makes it possible to create emulsions with "liquid crystals". This means that a drop of oil is in a drop of water, which in turn contains its own drop of oil, and so on. As a result of application, a thick and rich cream-gel is obtained.

It is applied for:

Face cream-gel
Emulsions for light cream

Application technology:

The emulsifier is heated separately in a separate container, after complete dissolution, the oil phase is added to the emulsifier. Mix everything well and add the water phase. Mix everything again and only then start whipping. Gradually you will find that the mixture emulsifies and thickens. Having reached a dense consistency - put the mixture in the refrigerator. After 10 minutes, take out and beat again.

Input percentage 1-5% of the total mass

Contraindications: Not known

Methyl cellulose(Methyl cellulosa) - has gelling, emulsifying, stabilizing properties. Used as a gelling agent.

Nikkolipid - emulsifier. It is a functional lipid complex composed primarily of batyl alcohol and purified soy lecithin. The structure of this emulsifier is similar to the structure of sebum, so products based on it are great for dry and sensitive skin, help to cope with inflammation and improve skin texture.

It is applied for:

Moisturizing cosmetics
Face masks

Cream for sensitive skin
Cream for dry skin
Ointment anti-inflammatory

Cooking technology: Add an emulsifier to the oil phase, heat the oil phase and the water phase separately in a water bath to a temperature of 75 degrees C. Mix the water phase with the oil and beat moderately until it cools down to -35 degrees.

Input percentage the amount of the oil phase 7 - 15% (lotion) - 1.5%,

the amount of the oil phase is more than 15% (cream) - 3.5%.: add to the oil phase

The dosage is from 1.5 to 3.5%.

Contraindications: unknown

Neem Wax - NeemWax- natural ecological "green" emulsifier. Substance obtained by oil fractionation method neem tree, known as an antibacterial and strong anti-inflammatory agent for the skin. Thus, it is not just a standard emulsifier, but a real active ingredient for oily skin. Allows you to create a light, snow-white cream.

It is applied for:

For the manufacture of cosmetics for oily skin.

Hair balm
Medical ointment

Contraindications: unknown

Olivem 1000 (Olivem 1000) - natural vegetable non-ionic emulsifier of new generation. Produced from olive oil. It is a complex combination of fatty acids, chemically similar to the lipid composition of the skin. It is a unique structure endowed with the ability to restore and maintain the integrity of the skin barrier. Allows you to create liquid crystal emulsions. Has high moisturizing properties. The fatty acids that make up this emulsifier are analogous to the fatty layer of the skin. Very mild and suitable for all skin types, olive oil creams are light yet nourishing. An excellent conductor of active ingredients into the deeper layers of the skin. Restores elasticity and improves skin tone. Prevents the formation of pigmentation. Has optimal protection.

It is applied for:

• Cream for dry skin
• Cream for aging skin
• for creating sunscreens and after-sun products: moisturizes, prevents pigmentation, has optimal SPF protection

SPF - (Sun Protection Factor - English) This is a sun protection factor. Indicates the effectiveness of protection for the duration of safe exposure to sunlight. Yes, if used on the face, then some scientists do not recommend exposing it to the sun, although many argue on this issue, based on dosages mainly

Input percentage

In creams oil / water of high viscosity 3-5%;
In lotions oil / water low viscosity 1.5% - 3%.

Contraindications: Not known

Polavax (emulsion wax)- emulsifier. It is a mixture of potassium salts of phosphoric acid esters and higher fatty alcohols of the same fraction. The composition of the emulsifier makes it close to lecithin and cephalin, which are part of sebum. It has an effective softening effect on the skin. Prevents water loss, does not leave a greasy feeling on the skin. It can act as a co-emulsifier in a small amount (about 2%) to the main emulsifiers in the recipe. This will only enhance the stability and consistency of the final product. It is the most common and easy-to-use emulsifier that allows you to create stable emulsions of different densities. It softens and moisturizes the skin well, the cream with it remains in its original form for a long time.

It is applied for:

Cream for all skin types

Input percentage is 2-7%.

Contraindications:Unknown

Beeswax- a natural emulsifier, a waste product of bees. The emulsion is quite thick and heavy on the skin. Therefore, it is recommended for nourishing night creams and winter creams. The beeswax gives the blends softening and anti-inflammatory properties.

Used in making:

cleansers
creams and lotions
emollient and protective creams
lip balms
nail care products
sunscreen

Input Percentage:
Standard dosage: 2-10%.
As part of creams - up to 5%.
In lip balms and lipsticks - up to 10%

Purton- refers to diethyl amides of coconut fatty acids. Influences the viscosity of emulsions and jelly, serves as a compensating agent for the lack of fat.

Sucrose stearate ( Ester de sucre orSucrose stearate orSucroseestersoffattyacidsor Sucrose ester) It is a completely natural product, as it consists of common nutrients - sugar and fat or fatty acids. Made from palm oil and beets. On, the appearance is white sometimes with yellowish powder or granules. It is combined with components from starch. Acidity level: - no more than 8.5-10, 5% solution - 9.8.

It has moisturizing properties, relieves irritation, has the properties of a stabilizer, non-ionic co-emulsifier. It penetrates well into the skin, antiseptic. It has little effect on the absorption of the cream, but when using it, there is no “stearin” effect - sensations on the skin after application. Good for light day creams.

Used to make:

Skin cleansing cosmetics
Make-up base creams
Decorative cosmetics (foundation)

Input percentage in emulsion from 5% to 20% in the aqueous phase of the cream, with a cold method up to 40 degrees C. When heated, it makes the emulsion thick.
Application technology: Not recommended for use as a mono-emulsifier. Since a large percentage of input is required, which does not have a very beneficial effect on the properties of the final product. As a co-emulsifier, sucrose stearate improves the properties of the final product.
Storage: In a dark place protected from moisture and air

Attention! not compatible with hemp oil

Stearate - a synthetic structure-forming component, in the cosmetic field they are used as a thickener.

Emulsan-emulsifier. consists of a portion of grape sugar and a portion of palmitic and stearic fatty acids. Great for dry skin, creates stable light emulsions. Emulsan gives all skin types a pleasant, smooth feeling, moisturizes and protects the skin while caring for it.

Used to make:

Cream base for cosmetics
Cream for dry skin
Skin Smoothing Cream

Input percentage 2-8% of the total mass

Contraindications: Not known

Thickeners - co-emulsifiers

Xanthan (polysaccharide, xanthan gum) - an emulsifier obtained as a result of the fermentation of glucose. It is used as a thickener and gelling agent in creams, gels and other cosmetics. Has moisturizing properties. Carries out a lifting effect, makes the skin more flexible.

Silicone(organosilicon polymer) Dimetichon 556 - is used as a component that improves the structure and intercompatibility of various ingredients in the formulation, since it exhibits emulsifying properties and regulates the required viscosity of a cosmetic product. It has a mild moisturizing and protective effect on the skin.

Simulgel 600- pre-neutralized liquid polymer-gelling agent based on the concept of "Technology of unfolding drops", ready for use in creams and gels. It emulsifies well with light liquid oils such as aloe and hazelnut oils. Forms stable cream-gels with oil components (oil in water) without the presence of other emulsifiers. Stability of oil-gel compositions at a concentration of 3% simulgel and 10% oils. Suitable for the preparation of products without phase heating (“cold method”) and formulations with components for which heating is unacceptable. Gives a pleasant tactile sensation when applied to the skin.

It is applied for:

Face cream
face gel
Hand cream

Application technology:

cold method. Add to the water part, stirring, wait for dispersion and gel formation. Introduce water-soluble additives, stir. If the gel turned out to be of insufficient viscosity, add another portion of simulgel.

Add the oil part, stir well (you can use a mixer, but avoid driving air bubbles into the cream). You can enter up to 12% of oils as a maximum. Heating up to 60ºC is allowed.

Tegomuls is an excellent co-emulsifier in combination with cetyl alcohol or shea butter (shea butter). It is obtained from algae and is used in both the cosmetic and food industries. The emulsion with Tegomuls is very light, well absorbed, does not leave a greasy film.

Used to make:

Face cream
Lotion
Ice cream (in the food industry)

Application technology:

The melting point is about 65 degrees C.

Input percentage is no more than 5%.

Cetyl alcohol - co-emulsifier - obtained from palmitic acid, the main component of palm kernel oil, which is treated with liquid gas to remove free oxygen atoms. Has high moisturizing properties. Cetyl alcohol is used as a co-emulsifier to reduce the fat content of the cream. The cream is not as greasy as with other emulsifiers: polavax, olive, ecomuls. Does not cause irritation, does not clog pores. The cream is very stable.

It is applied for:

Light emulsions
Creams for oily skin
Creams for dry and normal skin
Nutritious cream

Application technology:

It should be melted in the fatty phase along with other oils, then the process for preparing the emulsion is standard

Input percentage is 0.5-6%

Gel - 7% sucrose and 3% cetyl alcohol.

Nourishing cream - wax-3%, cetyl alcohol -3%, sucrose stearate 7%

Contraindications: Not known

For dry skin: guar gum, beeswax.

For oily skin: sucrose stearate, cetyl alcohol.

For sensitive skin: sodium alginate, stearic acid.

Emulsifiers play an important role in food production. This group of food additives includes substances which, when added to a food product, enable the formation and maintenance of a homogeneous dispersion of two or more immiscible substances. Although the main properties of emulsifiers are the formation and maintenance of a mixture of immiscible phases, such as oil and water, in other food systems, the use of these additives may be associated not only with emulsification, but with their interaction with food ingredients such as proteins, starch and etc.

Food emulsifiers are surface-active substances (surfactants) - organic compounds whose molecules have an amphiphilic structure, that is, they contain hydrophilic and hydrophobic atomic groups. Hydrophilic groups ensure the solubility of surfactants in water, while hydrophobic (usually hydrocarbon) groups with a sufficiently high molecular weight contribute to the dissolution of surfactants in non-polar media. The action of emulsifiers is multilateral. They are responsible for the mutual distribution of two immiscible phases, for the consistency of the food product, its plastic properties, viscosity and the feeling of fullness in the mouth.
The surface activity of surfactant molecules is also related to their ability to stabilize systems with a gas dispersed phase in a liquid dispersion medium (foams). The effectiveness of stabilization of water foams is typical for emulsifiers containing chains of saturated fatty acids, and therefore they can be used as foaming agents, while emulsifiers containing chains of unsaturated fatty acids exhibit the properties of defoamers. Surfactants are used as foaming agents in the technologies of various instant products and whipped masses, and as defoamers in the technologies of dairy products and in the industrial processing of eggs.

Food suspensions are stable dispersions of solid particles ranging in size from 0.1 to 100 microns. The introduction of surfactants into such systems promotes wetting of solid particles, which, in turn, facilitates the formation of a homogeneous product. Usually in food suspensions, surfactants are used together with stabilizers or thickeners to achieve the desired result. The best-known example of food suspensions are chocolate drinks. The introduction of surfactants into liquid disperse systems improves the ability to form transparent solutions, which is fundamental for various liquid food products containing dyes and flavors.

Most emulsifiers, whose molecules contain acyls of higher fatty acids, are capable of forming complexes with the soluble amylose fraction of starch. This interaction is important for slowing down the process of staleness of bread and bakery products, as well as for reducing the stickiness of products based on the restoration of starch moisture. The complex effect on starch in order to reduce clumping, improve consistency and uniformity is accompanied by a change in the texture of products such as pasta, bakery and flour confectionery.

Emulsifiers that are ionic in nature can interact with proteins, which helps to improve the structural properties of food products. For example, in bread, such surfactants are able to form complexes with wheat gluten, which leads to an increase in the elasticity of proteins and, as a result, to an increase in the volume of bread.

Some emulsifiers, when added to food systems that contain sugar crystals dispersed in fat, are able to reduce the viscosity of the system by being adsorbed on the surface of particles of a hydrophilic nature with the formation of hydrophobic shells. Hydrophobization of the surface leads to an increase in the affinity of the nature of the particles of the dispersed phase to the dispersion medium, which manifests itself in a change in the rheological properties of the food system. This technological function of the surfactant is used, for example, to ensure the flowability of the melted chocolate mass.

Some emulsifiers, combined with optimized process conditions, can affect polymorph modification, size, and growth rate of fat crystals in products such as margarines, various fat blends, chocolate masses, and peanut butter. Optimizing the crystal size of these fats results in improved creaminess and other properties. This function of the surfactant can also be used at the stage of crystal formation in the production of sugar and table salt.

As a rule, surfactants are effective wetting agents. However, the choice of a particular additive will depend on the type of wetting or the nature of the wetted surface - waxy, capillary or powder surface. The function of the emulsifier in this case is mainly to reduce the interfacial tension between the liquid and the surface of the solid particles, which ensures a faster and more uniform distribution of the liquid over the surface of the solid particles. Wetting agents are used in food technology such as spray-dried dessert mixes; cream for coffee; fast food breakfasts; dried vegetables, etc.

Emulsifiers such as saturated mono- and diglycerides have the ability to prevent certain food masses from sticking to the surfaces of molds, cutting knives, packaging materials, and even to the consumer's teeth. This property of additives of glyceride nature is used in the technology of caramel masses, sweets and chewing gum.

Consider some groups of food emulsifiers.

Mono- and diglycerides of fatty acids and their derivatives (E471, E472a-E472g). The most famous group of emulsifiers, the industrial production of which began in the 20s of the XX century.

food stabilizer E471 Mono- and diglycerides of fatty acids belong to the group of food additives, the main field of application of which is the industrial production of food products. To the distinctive features and properties of food stabilizer E471 Mono- and diglycerides of fatty acids can be attributed to the ability to maintain and improve the level of viscosity and consistency of finished food products.

As a stabilizing agent and emulsifier E471 differs in absolutely natural origin - they receive an additive based on vegetable fatty acids, thanks to the use of special processing processes. For example, as an emulsifier E471 allows you to combine together substances that, by definition, are considered immiscible.

The most common food products containing a food stabilizer E471, are margarines, ice cream, milk sauces, curd creams, mayonnaises, yoghurts and other products with a high percentage of fat.

As you know, artificial fats derived from glycerin often serve as a good alternative to similar substances of animal origin. Concerning E471, this additive is a mixture of substances that have a similar structure to natural fats, so it is often included in cookies, crackers and crackers. The use of mono- and diacylglycerols in baking improves the quality of bread, slows down the process of staleness, in the pasta industry it allows mechanizing the technological process and improving the quality of products (pasta is no longer sticky). Monoglycerides and diglycerides of fatty acids are similar in structure to partially digested natural fat and the body processes this emulsifier like all other fats.

Food supplements numbered E472 is a group of fatty acid esters:

Acetic acid esters of mono- and diglycerides of fatty acids ( E472a)

Esters of tartaric acid of mono- and diglycerides of fatty acids ( E472d)-

Mono- and diacetyl esters of tartaric acid of mono- and diglycerides of fatty acids ( E472e)

Mixed esters of glycerol, tartaric, acetic and fatty acids ( E472f) - these additives give new qualitative properties of wheat gluten, which makes it possible to correspondingly improve the quality of flour even from wheat with weak gluten, increase the volume of baked bakery products and improve the formation of pores in baked products. They are introduced into the test base in a state dissolved in fats. The dosage should be no more than 0.2% of the weight of the product.
Additive esterification process E472 allows to reduce the melting area and facilitate the processing of raw materials. Thanks to these qualities, glycerides significantly improve the quality of whipping dough and the resulting texture..

Lactic acid esters of mono- and diglycerides of fatty acids ( E472b)-

Citric acid esters of mono- and diglycerides of fatty acids ( E472c)- the process of esterification of these additives allows narrowing the melting area, reducing resistance to hydrolysis, and facilitating the processing of raw materials. Thanks to these qualities, lactic acid glycerides significantly improve the quality of beating dough, ice cream, desserts, margarine. To stabilize the initial powder raw materials, they are used in the production of desserts, sauces, ice cream and dry cream. Together with glycerides, they are used as an emulsifier, as well as as antioxidants when mixed with tocopherol.
In sausage production, additives are used to prevent oxidation and separation of minced meat and fat.

Additive E-472b it is also able to prolong the vital activity of yeast cells and protect flavors from taste changes.

Additive E-472s used in the cosmetic industry in the production of creams and lotions.

Succinic acid monoglycerides ( E472g)- Succinylated monoglycerides are widely used in the food industry as improvers in the production of bakery products.
Adding only 0.5% additive to the recipe E472g is able to provide: stabilization of the dough with respect to temperature and mechanical influences, improvement of gluten values, optimal porosity of products, increase in the volume of products, economy in the consumption of fats in the production of rich and confectionery products.
As an emulsifier, it can be used in the production of: fats, mayonnaises, margarines and creams, as well as cosmetics, animal feed.

Additives are produced E472, mainly from glycerol, and a number of natural fatty and other organic acids. When eaten, these substances are first decomposed into separate acids and fats, then processed by the body, like any other substances of natural origin.

Esters of polyglycerol (E475). Additives of this group are esters of fatty acids with polyglycerol, are stabilizing agents to maintain viscosity and improve the consistency of food products, are actively used in the food industry for the production of:
- emulsified fats and other means used in baking muffins,
- margarines, semi-fat margarines, mayonnaises, liquid mixtures for ice cream and fat emulsions,
- ready meals and spicy sauces, ready seasonings,
- frying fats, table fats, oils, antifoam agents,

Flavorings and beverage bases,
- chewing gums and sweets,
- biologically active additives,
- cosmetics, creams, lotions, gels, mousses,
- Means for tillage.

Polyglyceride esters are not allergens and do not cause negative effects on the human body, do not have a toxic effect and do not cause skin irritation. Esters of polyglycerides are broken down by the enzyme lipase in the human body, and free polyglycerides are excreted by the kidneys.

Esters of polyglycerol and mutually esterified ricinolic acids (Polyglycerin, polyricinoleates (E476) - Polyglycerin is used in the manufacture of chocolate and is used as an emulsifier in the food industry. High-fat chocolate does not have very good flow properties, therefore, in order to reduce cocoa butter consumption, polyglycerol is added to low-fat chocolate, which gives the chocolate a good ability to flow around the filling, resulting in a thinner layer.
Often, polyglycerin is obtained by processing castor oil, a substance extracted from the seeds of the African castor bean.
Additive E476 may be part of some types of margarine and mayonnaise. Polyglycerin is found in some types of ready-made sauces and soups.

Esters of lactic acid - lactylates (E481). This subgroup of surfactants approved for use in food production includes derivatives of lactic acid with higher (stearic or oleic) in the form of sodium salts: stearoyl lactylate ( E481i), oleoyllactylate ( E481ii).

Applies E481 in the food industry in the manufacture of certain food products:
- fat and oil emulsions,
- spirits of a certain strength, liqueurs,
- bakery and confectionery products, confectionery flour products,
- breakfast cereals, instant rice, desserts,
- canned meat
- powders for preparation of hot drinks,
- special biologically active products for weight loss.

Additive Process Reaction Process E481 allows to qualitatively improve the processing of raw materials. Thanks to these properties, the quality of whipping dough, ice cream, desserts, margarine is significantly improved. The additive is used in the production of dry cream for coffee and sauces. And it is also able to prolong the vital activity of yeast cells. Permissible daily intake E481 is not limited, since the composition is identical to substances that occur in the process of metabolism in the human body.

Sorbitan tristearate ( E492)- esters of hexahydric alcohol sorbitol with stearic acid.

E-492used as a consistency stabilizer, thickener, texturizer, binding agent in liquid tea concentrates, fruit and herbal decoctions, ice cream containing vegetable fat, and popsicles. In the manufacture of milk substitutes and cream, confectionery, chewing gum, fillings, glazes, the allowable rate is up to 5 g / kg. Sorbitan tristearate is also added in the manufacture of bakery products, chocolates and biologically active additives. E492 along with other sorbitans, they are used as a defoamer, glazing agent and filler carrier (in food colorings). In the non-food industry, sorbitan tristearate is used in the manufacture of cosmetics (creams and deodorants), medicines and emulsions for plant treatment.

Ethers of polyoxyethylene sorbitan (E432-E436) - They are oxyethylated esters of sorbitan, esters of monoanhydrosorbitol with fatty acids, in the molecules of which free OH groups are replaced by ethoxylated groups: laurate (E432), tween 20; oleate (E433), tween 80; palmitate (434), tween 40; stearate (E435), tween 60.

Fatty acids are broken down very slowly by alkalis and lipases. Twins change the absorption of intestinal contents, so that the ability to resorb even non-absorbable substances may change, and may increase the body's absorption of fats. Polyoxyethylene sorbitans are excreted from the body unsplit.

They are used in the food industry in strictly metered quantities prescribed by the technical conditions. These additives have been widely used for the formation of dispersed oils and fat-soluble flavors. The main areas of use are the production of fats and margarines, addition to baking fats, the production of cream, ice cream, cakes, etc. In products with a high acidity, additives are used as a foaming agent, and in fats as an anti-foaming agent. Also, polyoxyethylene sorbitans are used in pharmacological and cosmetic production for the manufacture of hygiene products.

For about 10 years, Baltic Food Company has been a major supplier of ingredients for various sectors of the food industry and has been working steadily with leading European and world manufacturers. One of such large manufacturers is the companyKERRY, which specializes in the production of emulsifiers. Working in tandem, the technologists of BPK LLC and the companyKERRYwill help develop the product and select the necessary emulsifiers for production, taking into account the wishes of the manufacturer, provide qualified technological support with a visit to the enterprise, provide recommendations on the use of ingredients, documentation and samples. Clients of the Baltic Food Company have the opportunity to purchase emulsifiers in large and small wholesale. You can find the necessary ingredients and familiarize yourself with our range in the "Product Catalog" section.

Buy food emulsifiers wholesale

Here you can buy KERRY emulsifiers in bulk at the best price. To receive a price list for products or request a wholesale price for food emulsifiers, order a call from our manager.

We need food to keep our bodies alive and functioning. But, not everyone knows that the food that is presented on the shelves of grocery stores can be not only healthy, but also poisonous. Indeed, food can poison a person. For example, what do you know about food emulsifiers? Probably nothing.

Food emulsifiers can be natural or synthetic. When it comes to natural emulsifiers, you can not be afraid that they will become poison for humans.

Natural emulsifiers are absolutely harmless to humans.

Unfortunately, natural emulsifiers are rarely used in the food industry.

Synthetic emulsifiers are allowed for use in the food industry. Some of them are harmless, others are not recommended for consumption, and some are even prohibited.

Why are emulsifiers needed?

Emulsifiers are needed in order to mix together those components that, due to their chemical characteristics, do not mix under any circumstances. Food emulsifiers are used when it is necessary to make a single mixture from water and fat (although these products do not mix).

What products use emulsifiers? Emulsifiers are found in large quantities in spreads, mayonnaise, butter, ketchups, sauces, sweets, creams, cakes, cream, milk powder, and instant products. The main task of emulsifiers is to facilitate the dilution of a particular product in water. For example, you take mashed potatoes, fill it with water and after a few minutes you can use it as an independent dish. Next, you pour a bag of instant coffee with hot water and the drink is ready.

Emulsifiers, both synthetic and natural, are used in the food industry, in particular in baking, so that the product yield is much higher and at the same time the finished product does not deteriorate for a long time.

How are emulsifiers labeled? How to recognize them? After all, rarely does a manufacturer write - as part of an emulsifier.

So, the manufacturer does not hide natural food emulsifiers, but prescribes on the package in the form of: liquid egg (yolk - melange), lecithin or hydrocolloid (a substance found in large quantities in products such as corn, wheat, lentils, peas, vegetable oils ).

Also, emulsifiers are substances such as pectin, gelatin, chitosan, cholesterol, lanolin, agar, saponins. All of these are natural emulsifiers.

Synthetic emulsifiers

Most synthetic emulsifiers are harmful to human health. They are dangerous and therefore in many European countries are prohibited for consumption and, of course, for manufacture and sale.

Did you know that E330 emulsifier or citric acid can cause cancer?

Emulsifiers E338 and E342 are guaranteed to cause an upset of the gastrointestinal tract after their use in food.

Consumer fraud

Manufacturers know that the consumer should not talk about the dangers of the product, otherwise the demand for it will fall and, as a result, the company will not make a profit. Therefore, the more the consumer buys harmful products, the more earnings from unscrupulous manufacturing firms. In modern society, few people think about human health. Money comes first.

Dangerous and very harmful products containing emulsifiers are:

• and sausages;
• Sauces, ketchups, mayonnaises;
• Yoghurts with additives and dyes;
• Ground meat;
• Smoked fish and meat;
• Carbonated drinks;
• Cakes and pastries;
• Popular sweets in the form of Twix bars, Snickers, Bounty, etc.;
• and other potato products;
• Vermicelli, instant puree;
• Crackers;
• Chocolate and chocolates.

Absolutely all of these products contain sugar substitutes, sweeteners, artificial thickeners, synthetic emulsifiers, food colors, food additives, which are not even mentioned in the list of ingredients, since they are prohibited.

Consequences

They can cause irreparable harm to the body. They provoke:

• Violation of the gastrointestinal tract;
• Inflammatory processes in the kidneys;
• cholelithiasis;
• allergic reaction;
• Increasing the level of cholesterol in the body;
• Inflammatory processes in the liver;
• Disorders of the brain;
• Failure in cardiovascular activity.

It is forbidden to buy sausages, sausages, sausages, as they contain a large number of emulsifiers, thickeners, stabilizers, dyes and transmodified soybeans.

You must understand that it is impossible to make cheap sausages from expensive meat. Very poor quality is used in sausage and sausage products. If you have eaten a low-quality product containing dangerous emulsifiers, then after a few hours, symptoms such as:

• Nausea;
• Vomit;
• Allergy;
• Diarrhea;
• Weakness.

Ham contains only 5% meat.

The constant consumption of sausages with harmful food additives can provoke oncological diseases. Be attentive to your health!

You can buy products with nutritional supplements: curcumin, riboflavin, carotene, vitamin C or ascorbic acid, vitamin E or tocopherol, pectin, lysine, leucine, calcium iodate, E100, E101, E106, E300, E306, E440, E642, E917, E916, E641, calcium carbonate, lactic acid, baking soda. Never buy food products that contain: E121, E216, E217, E128, E123, E142, E240.