Progress in natural emulsifiers for utilization in food emulsions

• The food industry requires natural emulsifiers for more consumer friendly labels.
• Proteins, polysaccharides, phospholipids, and saponins can be used as natural emulsifiers.
• Each emulsifier has particular advantages and disadvantages for particular applications.
• This article reviews recent progress in the development and testing of natural emulsifiers.

There is growing demand in the food industry for natural ingredients to fabricate ‘clean label’ products. This article provides a review of recent studies on the identification, characterization, and utilization of natural food-grade emulsifiers, such as proteins, polysaccharides, phospholipids, and saponins. Particular emphasis is given to relating the structural properties of these emulsifiers to their ability to form and stabilize emulsions. The influence of environmental stresses, such as pH, ionic strength, and temperature, on the performance of natural emulsifiers is discussed. This information should facilitate the rational selection of natural emulsifiers for applications in emulsion-based food, beverage, cosmetic, and pharmaceutical products.

Proteins, polysaccharides, phospholipids, and saponins can be used as natural emulsifiers in the food industry.Figure optionsDownload as PowerPoint slide