Emulsifiers

Emulsifiers are compared on the balance between the water loving and oil loving parts of the molecule, which decides whether they stabilise oil in water or water in oil. Sorbitan Monostearate sits at the lipophilic end and suits water in oil systems and fat crystal control, while Sodium Stearoyl Lactylate is far more hydrophilic. Polyglycerol Esters of Fatty Acids cover a span because the degree of polymerisation can be adjusted.

Function beyond emulsification usually decides the choice. Mono- and Diglycerides of Fatty Acids complex with starch and slow bread staling. Sodium Stearoyl Lactylate and Calcium Stearoyl Lactylate strengthen dough, the sodium salt being the more soluble of the pair. Soy Lecithin and Sunflower Lecithin are close in function, so the choice between them is usually allergen labelling. Non-Dairy Creamer is not a single emulsifier but a spray dried system of fat, glucose syrup and emulsifier sold as a finished powder.