INDUSTRY TALK
Making the switch to
natural emulsifiers Emulsifiers are often viewed as the unsung heroes of the food processing industry. They assist with the texturisation of a product, extend shelf-life and play a significant role in shrinkage resistance, syneresis and sedimentation. While Covid-19 has placed a spotlight on enhanced nutrition and an upswing in the use of clean label ingredients, it has, conversely, widened consumer appreciation for products with a longer shelf-life.1
A
s consumer demand for healthier
Apart from emulsification, clean label
New sources of potentially label-friendly
products continues to grow, so do
emulsifiers can also offer certain health and
emulsifiers continue to be discovered.
the food industry’s requirements
wellness advantages. Protein, such as pea,
Understanding the structure-function-
for natural emulsifiers. According to Innova
soy and fava bean contribute to a product’s
performance relationships of stabilisation and
Market Insights2, 26.5% of all global food and
overall protein content and product stability,
emulsification is key to identifying candidates
beverage launches recorded by the company
while fibres, such as citrus, apple, maple and
that, with some minor process modifications,
in 2020 used one or more clean label claim,
beetroot could play an important part in fibre
can become viable clean label emulsifiers.
whether natural, organic, no additives/
enrichment and fat reduction.5
preservatives or GMO-free. In the US, this
Lecithin on the other hand, increases the
One of these innovative products causing a stir is made from red maple wood. The
jumped to 37% of new launches.3 In terms of
functional phospholipid content of a food
product, Nouvarant, is classified as a plant-
GMO-free claims, 2020 saw 19.4% of products
or beverage product. While protein and
based, clean label emulsifier, humectant
making a GMO-free claim. This trend is
polymeric emulsifiers may not be as effective
and texturant. It has shown its efficacy as
shifting industry focus to natural emulsifying
as synthetic emulsifiers, they do provide
an emulsification and mono-diglyceride
options such as lecithin, which is found in egg
additional functionality by forming thick layers
replacement in some dairy applications.7
yolk and oil seeds.4
at interfaces that impart long-term stability.6
A recent article in Baking Business8 indicates that, when deciding on a clean label emulsifier alternative, it is important to understand what functions the chemical emulsifiers are serving in the application, and how to replace them. The use of monoglycerides in bread for instance can extend shelf-life, improve process tolerances, crumb texture and loaf volume, and enable clean and efficient slicing.
“Apart from emulsification, clean label emulsifiers can also offer certain health and wellness advantages.” 14
October 2021 | FOOD RE VIEW
