Abstract
Control of interface in food systems is a major consideration in the development, production, and marketing of food products such as bakery goods, confections, dairy products, cake mixes, margarines and cooking oils. Emulsifiers are commonly used in food applications for this purpose. The emulsifiers as food additives are controlled by a health organization in each country, and must meet the specifications. In Japan thirteen emulsifiers are approved by the Ministry of Health and Welfare. They are esters of edible fatty acids and polyols, such as glycerol, propylene glycol, sorbitol and sucrose. These esters can be modified by further esterification with organic acids such as lactic, diacetyl tartaric, succinic and acetic acids. In this paper we would like to describe interactions of emulsifiers with the components of foods including water, carbohydrates, fats and oils and protein from the viewpoint of surface chemistry.
