Emulsifying additives

The Food Additives (also known by the name of food additives), consist of substances or compounds, both vegetable or natural and industrial, that are included in the composition of different packaged foods and beverages with different objectives.

So, depending on the types of food additives that are used, the food in question may have a longer durability (that is, it increases its expiration period and / or prevents the natural rottenness thereof), or improve their organoleptic properties (that is, both its flavor, texture, aroma, color ...).

What are emulsifying additives and what are they for?

The emulsifying additives they are substances that can be bound to both aqueous and non-aqueous substances with the aim of preventing fat-containing fluids from forming a layer of cream on their surface.

So they tend to keep the droplets of fat finally distributed in the substance or product in question.

We must distinguish, therefore, between emulsions of fat in water (such as mayonnaise, milk or dressings), and water-in-fat emulsions (such as margarine, butter or baking fats).

How are emulsifying additives declared?

The law, as it happens with each and every one of the different types of additives legally allowed in the food industry, establishes that the emulsifying additives they must be included in the list of ingredients of the food product in which they have been included.

However, it is only necessary to include in this list of ingredients the term "emulsifier".

Effects of emulsifying additives on health

As a general rule, there is no consideration or negative effect with regard to emulsifying additives and health, given that our organism is capable of decomposing them without leaving residues.

Image | jlastras This article is published for informational purposes only. You can not and should not replace the consultation with a Nutritionist. We advise you to consult your trusted Nutritionist.