Emulsions and foams often provide structure and texture, impart taste and flavor or deliver bioactive compounds to foods. Amphiphilic molecules in the form of surfactants, emulsifiers and polymers are used to create and stabilize emulsions and foams. Numerous synthetic components are effective at stabilizing foams and emulsions. However, the trend toward label-friendly ingredients has driven interest in alternative approaches using proteins, naturally occurring emulsifiers and enzymes that can alter the natural lipid composition of foods to improve their functional properties. This presentation reviewed the range of emerging approaches to replace synthetic surfactants and emulsifiers in foods, their advantages and disadvantages and their potential for use in clean label foods.
Professor Peter J. Wilde, Ph.D., Research Leader, Quadram Institute speaking on ” Label Friendly Surfactants-Emulsifiers” at the 2019 Clean Label Conference.
