In culinary products, emulsifiers are used for their emulsifying properties, preventing oil separation and generally improving stability. They also add a pleasant mouthfeel to products such as mayonnaise, sauces, dressings and dips.
Typically used emulsifiers are lecithin (E322), mono- and diglycerides of fatty acids (E 471) and mono- and diacetyl tartaric acid esters of mono- and diglycerides of fatty acids (E472e).
Emulsifiers are used in emulsified meat products such as frankfurter, mortadella, luncheon meat and pâté, where they bind meat proteins, fat and water in a stable emulsion. In addition, emulsifiers are responsible for distributing the fat finely through the product so the right texture is obtained. Emulsifiers may also replace the function of fat in combination with other ingredients in low-fat meat products, making them just as pleasant to eat as their full-fat counterparts. Spreadability, texture, mouthfeel and handling properties are all improved.
Typically used emulsifiers are mono- and diglycerides of fatty acids (E 471) and citric acid esters of mono- and diglycerides of fatty acids (E 472c).