An emulsifier is a substance, which reduces the surface tension between oil/water/air interfaces, for example in dressings to increase emulsion stability and in margarine to reduce spattering when frying.
The physicochemical properties of emulsifiers are determined by their chemical composition. These can vary from highly hydrophilic, water-dispersible agents serving as emulsion stabilisers to low-polarity, oil-soluble materials acting as crystal modifiers or film-forming coating agents.
Food emulsifiers also function as destabilising agents in aerated emulsions or as starch complexing lipids in cereal-based foods.
Food-grade emulsifiers are amphiphilic lipids manufactured from edible fats and oils or fatty acids esterified with polyvalent alcohols together with food acids.
| Polyvalent alcohols include | Food acids include |
| glycerol | acetic acid |
| polyglycerol | lactic acid |
| propylene glycol | citric acid |
| sorbitol | tartaric acid |
Expertise
Development Emulsifiers is responsible for developing and maintaining the expertise and technological platform for fat-based emulsifiers. This we do by delivering innovative and value-adding products, processes, analytical methods and technological support to our application groups and production sites worldwide.
The main tasks of Development Emulsifiers are:
- modification of existing emulsifiers according to customer requirements
- development of new emulsifiers based on chemical and biochemical methodology
- syntheses on lab and pilot plant scales
- development and implementation of analytical methods
- monitoring of raw material developments
- patent filing and maintenance
- updated knowledge on university R&D activities and market trends
Skills
Development Emulsifiers is a group of highly skilled and motivated chemical engineers, organic chemists and lab technicians experienced in organic and biochemical syntheses and instrumental analytical procedures.
The group is characterised by a technically and humanly developing environment influenced by innovative thinking.
Science
Chemical modification and development of new emulsifiers are either based on applied innovation or tailored to meet customer and consumer requirements. It is carried out in well-equipped laboratories and scaled up in pilot plants, simulating plant scale operation with superior monitoring and data processing possibilities.
Our specific strengths are:
- esterification and interesterification using various reactor designs
- refining and deodorisation of lipids
- short path distillation for emulsifier separation and purification
- preparation of pure lipids by applying advanced synthesis and fractionation techniques
- process simulation and determination of reaction kinetics on reaction calorimeters
Emulsifiers and other lipids are controlled and characterised by means of advanced chemical and instrumental methods, such as:
- gas chromatography
- high-pressure liquid chromatography
- thin layer and high-performance thin layer chromatography
- mass spectrometry
Development Emulsifiers communicates and transfers new technology to emulsifier production sites. This is done through comprehensive knowledge of existing production equipment and analysis facilities maintained by Danisco's global network.
Development Emulsifiers continuously develops its professional knowledge by participating in supplementary training courses and relevant congresses and symposiums. Establishment of new technology and knowledge is managed by close cooperation with technical universities worldwide.
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