Natural emulsifiers. Destroyer E - Emulsifier: Useful or Harmful? The harmful effects of emulsifiers on the intestines

Emulsifiers permitted for use in food technology, their properties

Emulsifiers are substances that reduce the surface tension at the interface. They are added to food products to obtain fine and stable colloidal systems.

With the help of emulsifiers, emulsions of fat in water or water in fat are created. This ability is associated with the surface-active properties of the emulsifiers.

In some food systems, the use of these food additives has less to do with emulsification than with their interactions with other food ingredients such as proteins or starch.

Surfactants allow you to regulate the properties of heterogeneous systems, which are food raw materials, semi-finished products or finished food products. Surfactants used in the food industry are not individual substances, but multicomponent mixtures. In this case, the chemical name of the drug corresponds only to its main part.

Depending on the peculiarities 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 can perform related technological functions, for example, the functions of stabilizers or antioxidants. For the same reasons, food additives of other functional classes can exhibit emulsifying ability in food systems. Additives capable of exhibiting emulsifying properties include dye E 181 (food tannins), thickeners E 405 (propylene glycol alginate), E 413 (tragacanth), E 461 - E 466 (cellulose derivatives with an ether link), sweeteners E420 (sorbitol), E 965 (maltitol), E 967 (xylitol), antifoam E 900 (polydimethylsiloxane). The list of emulsifiers permitted for use in the production of food products in the Russian Federation is given in the table:

Food emulsifiers approved for use in the production of food products in the Russian Federation

Technological function. Moisturizing agent

	Emulsifier	Technological function
	Lecithins, phosphatides	Antioxidant, emulsifier
	Polyoxyethylene (8) stearate	Emulsifier
	Polyoxyegylene (40) stearate
	Polyoxyethylene sorbitan monolaurate (Polysorbate20, Tween 20)
	Polyoxyethylene sorbitan monooleate (Polysorbate 80, Tween 80)
	Polyoxyethylene sorbitan monopalmitate (Polysorbate 40, Tween 40)
	Polyoxyethylene sorbitan monostearate (Polysorbate 60, Tween 60)
	Polyoxyethylene sorbitan tristearate
	Ammonium salts of phosphatides (Polysorbate 65, Tween 65)
	Sucrose acetate isobutyrate	Stabilizer
	Esters of glycerin and resin acids
	Succystearin	Emulsifier
	Cellulose	Anti-caking and anti-clumping additive
	Microcrystalline cellulose	Texturer
	Powdered cellulose
	Ethylhydroxyethylcellulose	Stabilizer, thickener
	Mono - and diglyceryls of fatty acids	Stabilizer
	Esters of glycerin, acetic and fatty acids	Stabilizer, complexing agent
	Esters of glycerin, lactic and fatty acids
	Esters of citric acid and mono - and diglycerides of fatty acids
	Esters of mono - and diglycerides, tartaric and fatty acids
	Esters of glycerol and diacetyl tartaric and fatty acids
	Mixed esters of glycerin, tartaric, acetic and fatty acids
	Esters of monoglycerides and succinic acid
	Esters of sucrose and fatty acids	Emulsifier
	Sugar glycerides
	Esters of polyglycerides and fatty acids
	Esters of polyglycerides and inter-esterified ricinoleic dhelot
	Esters of propylene glycol and fatty acids
	Esters of lactylated fatty acids of glycerin and propylene glycol
	Thermally oxidized soybean oil mono - and diglycerides of fatty acids
	Sodium dioctyl sulfosuccinate	Moisturizing agent
	Sodium lactylates	Stabilizer, emulsifier
	Sodium stearoyl lactylate
	Sodium oleyl lactylate
	Calcium lactylates	Stabilizer
	Stearoyl citrate	Complexing agent
	Sorbitan monostearate (SPEN 60)	Emulsifier
	Sorbitantristearate
	Sorbitan monolaurate (SPEN 20)
	Sorbitan monooleate (SPEN 80)
	Sorbitan monopalmitate (SPEN40)
	Sorbitan trioleate (SPEN 85)	Stabilizer, emulsifier
	Bone Phosphate (Calcium Phosphate)	Anti-caking additive, water-retaining agent
	Cholic acid	Emulsifier
	Choline Salts and Esters
	Oxidized starch	Thickener

The mainstay of many cosmetic products is a two-phase water-oil system in the form of an emulsion, which is much more effective than its components alone. However, under normal conditions, oil and water are not “friendly”, on the contrary, they practically repel each other, trying to reduce the area of ​​contact. The main reason for this is the surface stress that occurs at the interface between two fluids. Of course, as the temperature rises, it decreases, but not enough. Emulsifiers will help you to combine immiscible components.

An emulsifier is a surfactant that provides emulsions and stabilizes a mixture of substances that are not naturally miscible. Emulsifiers accumulate at the interface between two liquids and reduce the tension between them. That is, it is an auxiliary substance that ensures the creation of an emulsion. They largely determine the texture and consistency of the final product, as well as its plasticity and viscosity. In order for the emulsion to be stable, the recommended oil to water ratio must be observed. Also, the amount of emulsifier is very important, and mechanical action (mixing or whipping) is required to form an emulsion.

The emulsifier has an elongated molecule, which consists of two parts: hydrophilic, that is, which "loves" water (dissolves in it), and lipophilic, which, respectively, is soluble in oil. They are located between two phases, namely at their interface, with the hydrophilic part immersed in the aqueous phase, and the lipophilic part in the fatty one. The emulsifier forms a thin and plastic protective layer around each drop of both phases, it prevents them from merging and does not allow the emulsion to separate.

Typically, emulsions can be created by dispersing (fine grinding liquids) oil in water or water in oil. The types of emulsions obtained are primarily dependent on the emulsifiers. If they are water-soluble, then oil-in-water emulsions are obtained, they are called direct, while water is a dispersed medium, and oil is a dispersed phase. Oil-soluble emulsifiers, on the other hand, create a water-in-oil emulsion. The dissolution process proceeds best in a dispersed medium. The combination of hydrophilic and lipophilic emulsifiers gives much better results.

Distinguish between natural emulsifiers (or green) and synthetic. Natural ones are of plant origin, they are mainly obtained from sugars, glycerin or animal - derivatives of lecithin and lanolin. However, it must be remembered that modern synthetic emulsifiers in their properties are in no way inferior to organic ones, and sometimes even surpass them. The main thing to remember is that the emulsifier must be safe, because its content in some products can reach 50%.

The harm of emulsifiers

It is necessary to remember about the possible harm of food additives to the human body.

Food emulsifier E504 magnesium carbonate is included in the list of food additives approved for use, however, experts decided to play it safe and establish a limiting framework for the content of this substance in food products. First of all, this is due to the results of some studies that were able to prove the harm of the food emulsifier E504 for the human body. Its harm lies in the chemical composition of the additive. This emulsifier has a rather serious negative effect on the nervous system. In addition, it can cause significant damage to the cardiovascular system of the human body. Most often, the emulsifier sodium carbonate can be found in food products such as chocolate and cocoa products, dairy products (cheeses or cream), sugar, preserves, confiture, as well as jam and marmalade, canned fruits and compote, confectionery and sweets.

The following food emulsifier belongs to the category of safe substances for the human body, but with excessive use, certain harm of the E500 emulsifier, sodium carbonate, can make itself felt. However, the use of this substance is not prohibited in many countries around the world. The main symptoms of an excess of sodium carbonate in the body are sharp stomach pains, difficulty breathing, and even fainting. In addition, the food emulsifier E500 can negatively affect the liver, and its harm is also expressed in the form of allergic reactions (rash on the hands).

The harm of the food emulsifier E503 ammonium carbonate to human health is that the substance can release ammonia. However, many experts argue that during the heat treatment of products, carbon dioxide and ammonia evaporate, while only water remains in the finished product from a complex substance. From this, we can conclude that the real danger and harm to the food emulsifier E503 ammonium carbonate can cause only in its original state. But in any case, the additive is recognized as dangerous, although it is not prohibited in many countries of the world.

According to many scientists, all food additives that are obtained as a result of the secondary processing of petroleum products and gas cause irreparable damage to the human body. The food emulsifier E538 calcium ferrocyanide was no exception, the use of which can lead to the occurrence of serious diseases, as well as to a sharp and significant deterioration in human health. Taking into account the recommendations of medical specialists in our country, this food additive has been banned in the production processes of the food industry.

It is known that potassium sulfates are essential for our body, as they are an important supplier of oxygen to cells. A deficiency in this substance can cause hair loss, dandruff, dry skin and fatigue. But, despite the many positive qualities, there is also the harm of the food emulsifier E515 potassium sulfate, so you need to handle the substance very carefully. For example, contact with eyes and skin can cause mechanical irritation and inflammation. Inhalation of the powder can also cause inflammation and irritation of the respiratory tract. Excessive consumption of food emulsifier E515 leads to indigestion and irritation of the digestive tract in general. In addition, quite often the use of this additive in food can cause poisoning of the whole body.

Food emulsifier E507 hydrochloric acid, if precautions and safety measures are not followed, can lead to significant negative consequences. It should be noted that harm from this substance can occur only when it is used in a strong concentrated form without special means of chemical protection. At the site of contact of hydrochloric acid with the skin and mucous membranes, a severe chemical burn is immediately formed, which is difficult to treat. Inhalation of the vapors of this emulsifier leads to asthma attacks, as well as damage to the mucous membranes of a person.

Food emulsifiers that 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, for many of them, a maximum daily intake is set, which is not recommended to exceed. In addition, there are food products on the Russian market that include synthetic emulsifiers, which are prohibited in many countries due to their high toxicity.

All about food emulsifiers (natural and synthetic):

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 food 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 baked goods increases the volume of food products and slows down staling.

Emulsifier designation:

Emulsifiers denoted 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. 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 plant substances. They are not toxic, since they are not absorbed in the intestines or are broken down into harmless components.

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

Synthetic emulsifiers:

Among synthetic emulsifiers there are substances hazardous and harmful to health. Many of them are banned for use in food. Unfortunately, this does not mean that harmful emulsifiers are not really found in foods that hit store 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 when using it can be individual intolerance. You should also pay attention to food emulsifiers E 338 - 341 - they can cause stomach upset. Emulsifier E 477 is considered suspicious.

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

In any case, usually, he does not know what the specified food additives or chemical components are doing to his body. I should have. This article will go talking about emulsifiers- substances that are indispensable in the modern food and cosmetic industries.

What is an emulsifier

This natural or synthetic substance provides the creation of an emulsion from two liquids that are physically unable to mix, stabilizes it and prevents coalescence. An emulsion is a liquid dispersion system, presented in the form of a volume of liquid (often water) and uniformly distributed, microscopic droplets of another liquid (usually a liquid hydrocarbon or oil).

There are also inverse emulsions - "water in oil". Emulsifiers are composed of elongated molecules, each with two ends: "water-loving" and "oil-loving". During physical action, for example, shaking, the emulsifier molecule "sticks" one end to the molecule of one substance, and the other to the molecule of another, and thereby binds them.

Naturally occurring emulsifiers are usually obtained from sugars, glycerin, lecithin and lanolin.

Synthetic are made from separate chemicals. Among them are dangerous to human health, many are prohibited for use in food.

Use in food and cosmetics

Emulsifiers are among the most commonly used types of food additives and cosmetic components.

They can help make the product more attractive and useful.

The example of mayonnaise without emulsifier shows how unappealing the sauce would be if the oil and lemon juice were separated prior to consumption.

Emulsifiers have a profound effect on the structure and texture of many products. They are used to process food and to maintain quality, structure, health and freshness.

Emulsifiers and their action

Of course, it makes no sense to consider each emulsifier. Below, for example, the most popular emulsifiers are presented, as well as their potential effects.

E322- Lecithin is extracted from vegetable oils such as soybean and sunflower oils. It has been used in a wide range of food products since the beginning of the twentieth century, namely: margarine, chocolate, bread, cakes, sauces, etc. Harm is possible from the use of lecithin, made from genetically modified soybeans.
E471- additive of natural origin, refers to a number of diglycerides and monoglycerides of fatty acids. Accordingly, the human body processes this emulsifier together with other fats. It is the oldest and most common food grade 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 production 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 derivatives of monoglycerides include acetoglycerides and diacetyl tartaric esters of monoglycerides. They are common cake emulsifiers because they increase the opening of the dough.

E407- carrageenan, a polysaccharide that is obtained from red algae. Possesses 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 baby and diet food products.

E415- xanthan gum (xanthan). A compound of natural origin, obtained by fermentation using bacteria. Forms the structure of the product well, stabilizes and increases the shelf life. It is widely used for making sauces, dairy products, drinks, confectionery and bakery products. And also in cosmetics for moisturizing the skin.

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. It is often found as a component of 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 mucous layer. They change the microflora and the interaction of bacteria with the organ itself. Under normal conditions, bacteria cannot grow on the mucous membrane. However, if it is damaged or colonized by bacteria that feed on mucus, some harmful species can move from the intestines to the bloodstream.

The immune cells in the blood then recognize and attack the foreign bodies, starting the inflammatory process. Over time, this can lead to chronic inflammation in the intestines and throughout the body. Which means self-reproducing inflammation or an inflammatory response to pre-existing inflammation. It can be harmful and cause tissue damage, which is felt 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 gastrointestinal diseases, then a person must 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 eating or applying cosmetics, is not direct, but indirect. And it is also determined not by the qualities of the substance itself, but by its quantity. However, it is recommended to avoid these additives, monitor the composition and ingredients on food packaging, and prepare your own food using only healthy and fresh foods, without referring to the periodic table.

Emulsifiers are substances that are added during food preparation in order to mix normally immiscible ingredients. They are most commonly used to create fat and water. Many products contain these components, and it is difficult to maintain an attractive state of such a mixture. For this, various additives are used. Both natural and synthetic substances are used in modern industry.

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

dough, makes the bread more porous and slows down the hardening process. 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 pastries. Now emulsifiers are added to all muffins and biscuits to keep them fresh longer, in chocolate, cream and baked goods. 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, glycerol esters, phosphatides and others.

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

But recently, synthetic or genetically modified substances have been used more often. 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 it has already been proven that they contribute to the appearance of rashes and irritation on the skin and can cause cancer. The most dangerous emulsifier is E330. It is found in Coca-Cola and margarine supplied from Holland and Germany. Substances from 338 to 341 are also harmful. In many countries, they are prohibited for use.