Emulsifiers are high molecular weight surface-active agents that facilitate
the formation and stabilization of emulsions. They are used in food products to obtain
uniform quality with improved texture and long shelf life. They are commonly found in
packaged and prepared foods, such as baked goods, soft drinks, candies, gums,
whipped creams, biscuits, breads, ice creams and margarines. Emulsifiers, in food
products, allow uniform blending by reducing the interfacial tension between different
phases like water, oil and gases. Their wide applications have established the presence
of emulsifiers in nearly all food products and have also advanced the food processing
techniques. However, the stability of emulsifiers can be affected by the salt content and
pH variations in food emulsions. Emulsifiers, produced by biological systems, such as
microorganisms and yeast, are called bio-emulsifiers which are also used in various
food products. The synthetic emulsifiers pass through the body without being
metabolized, whereas naturally occurring molecules are metabolized in the body.
Worldwide, about 500,000 metric tons of emulsifiers are produced and sold. The
legislation on emulsifiers governs their safety assessment, authorisation, use and
labelling. The food legislation community aims to establish the right balance between
the risks and benefits of substances that are used intentionally and to reduce the
contaminants in accordance with consumer protection. In the food industry, many
emulsifiers are used without any evidence of harmful effects that were confirmed by
various safety analyses. The current review focuses on the food emulsifiers which play
an indispensable role in the production of food products with the highest quality.
Keywords: Bio-emulsifiers, Emulsifiers, Food additives, Health effects,
Legislation.
