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Emulsifiers used in food applications, focusing on the meat processing industry

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Palsgaard Technical Paper, August 2011

By Cai Clemen Christensen, Business Unit Manager, Lipid & Fine Food Group Palsgaard A/S.

This article discusses the characteristics and the use of emulsifiers for different food applications. The use of emulsifiers in different processed meat products is described in details including the results of different trials made with emulsifiers in frankfurter and liver sausages.

Emulsifiers in food applications Multiphase systems consist of two or more distinctive phases; systems typical encountered in foods are water-in-oil (W/O), oil-in-water (O/W), solid-in-oil, gas-in-liquid, gas-, solidor oil-in-water and so on. These systems are often unstable due to the immiscibility and thus repulsion between the phases. Emulsifiers consist of molecules with ambiphilic properties; i.e. part of the structure is of hydrophilic and another of lipophilic nature. In the multiphase systems these emulsifiers will orientate themselves in the
Table 1: Relationship between the HLB value and the aqueous solubility and food application.1

position which is favourable with respect to energy, and the emulsifiers will reduce the interfacial tension between the phases in the multiphase system; typically an O/W or W/O system. The lipophilic moiety of the emulsifier often consists of hydrocarbon chains of fatty acids and the hydrophilic part originates from more polar molecules such as glycerol, lactic acid, citric acid and polyglycerol. The types and sizes of the lipophilic and hydrophilic moieties determine the functional behaviour in multiphase systems. An estimate for this relationship is the hydrophilic to lipophilic balance (HLB value), which can be calculated or determined experimentally.

A high HLB value (the hydrophilic moiety dominates the emulsifier) typically stabilises oil-in-water emulsions, whereas low HLB values will lead to water-in-oil type emulsion. The HLB value of certain emulsifiers such as citric acid esters can vary considerably (from 3 to 10) depending the type and amount of fatty acids, the amount of citric acid, the neutralisation degree and the pH in the final food application. A low pH in the food systems will render a neutralised citric acid ester to nonneutralised and vice versa. The selection of emulsifiers has to be defined from the process and the type of emulsion in the final application.

Properties in water Non-dispersible Poor dispersibility Milky dispersion Stable milky dispersion Transparent, clear dispersion Clear, colloidal solution Field of application Anti-foaming agent Water-in-oil emulsifier Wetting agent Oil-in-water emulsifier Detergent Solubilizer

HLB value 0-2 2-6 6-10 8-12 12-15 15-20 HLB value 1-3 3-6 7-9 8-18 13-15 15-18

Table 2: HLB values for emulsifiers typically used in food applications

Emulsifier Glycerol dioleate Glycerol monooleate Citric acid esters of mono- and diglycerides of fatty acids. Calcium stearoyl-2-lactylate Glycerol monolaurate Lecithins Sodium stearoyl-2-lactylate Citric acid esters of mono- and diglycerides of fatty acids. (Neutralised) Polyoxyethylene (20) sorbitan monooleate

E-number E-471 E-471 E-472c E-482 E-471 E-322 E-481 E-472c E-433

HBL value 1.8 3.4 3-4* 5 5.2 8 8 9-10* 15.0

*Citric acid ester contains unesterified citric acid chemical groups which can exist as acids or salts (neutralised). This greatly affects the HLB value.

Palsgaard Technical Paper - August 2011 Emulsifiers used in food applications, focussing on the meat processing industry

Emulsifiers used in processed meat applications As it can be observed from the above there are several types of emulsifiers, which can be used in many different applications. In the next part of this article we will focus upon the application of different emulsifiers in meat based products such as sausages and pts. Both those products are characterized as meat batters. The emulsions are thermodynamically unstable systems that need stabilization by emulsifiers, stabilizers or combinations of both. The emulsifiers already in the batter are the meat proteins (actine and myosine), which are activated by use of phosphates, sodium chloride and shear force. The stabilizers already in the batter are collagen/ gelatine, that together with hydrocolloids stabilize the water phase in the product. As described above emulsifiers are surface active molecules and examples are proteins, phosphor-lipids and mono- and diglycerides of fatty acids and derivatives of these. The focus will be on the use of the last mentioned group, and the emulsifiers listed in table 3 are used alone or in combinations for creating a stable emulsion and a higher quality of the final meat product:

Figure 1: 1-Monoglyceride (E-471)

Figure 2: Citric acid ester (CITREM) (E-472c)

Also other types of emulsifiers are used, but they will not be discussed in this article. In general the meat products we will describe can be divided in 2 categories, which also partly decide the type of emulsifiers used for the application; cold processed meat emulsions and warm processed emulsified meat products.
Sausages made from cold processed meat emulsions We will first discuss the use of emulsifiers in frankfurters, wieners, hotdog sausages, bolognas and mortadella types, which are all produced under cold conditions o (0 13 C). The sausages are all based on a meat emulsion, which is a suspension of fat particles in a gellified meat and water phase. They are all stuffed in suitable casings. For these types of sausages we will mainly recommend the use of citric acid esters of mono- and diglycerides of fatty acids, E-472c.

The demands to the emulsifier used are: Good dispersibility in meat batters processed under cold conditions Effective in creating stable emulsions specially in products with high fat and water content No off-flavours Should make it possible to improve quality and /or optimize the cost profile

In order to illustrate the functionality of the emulsifiers in cold processed meat emulsions, trials with the citric acid ester of mono- and diglycerides of fatty acids, Palsgaard Citrem 3307 (E-472c) in frankfurter sausages were performed. Palsgaard Citrem 3307 has a high HLB value. The recipe of the frankfurter sausages are described below in table 4:

Table 3: Emulsifiers used in meat applications.

Type of emulsifier Citric acid esters of mono- and diglycerides of fatty acids Distilled monoglycerides and mono- and diglycerides of fatty acids Combinations of the above mentioned 2 types of emulsifiers

E-number E-472c

E-471

E-471, E-472c

Palsgaard Technical Paper - August 2011 Emulsifiers used in food applications, focussing on the meat processing industry

Ingredient Beef III (18-20% fat) Pork II (10 - 12 %) Pork backfat Ice water Palsgaard Citrem 3307 Na-caseinate Soy isolate Phosphate Nitrite curing salt Dextrose Ascorbic acid Starch Seasoning Sum

Sausage 1 10.20 % 38.80 % 22.00 % 23.30 % 0.00 % 0.00 % 2.00 % 0.25 % 1.60 % 0.30 % 0.05 % 1.00 % 0.50 % 100%

Sausage 2 10.20 % 38.80 % 22.00 % 23.30 % 0.00 % 0.30 % 1.70 % 0.25 % 1.60 % 0.30 % 0.05 % 1.00 % 0.50 % 100%

Sausage 3 10.20 % 38.80 % 22.00 % 23.30% 0.30 % 0.00 % 1.70 % 0.25 % 1.60% 0.30 % 0.05 % 1.00 % 0.50 % 100%

Table 4: Recipes of three different frankfurters with and without Palsgaard Citrem 3307.

In order to evaluate the functionality of the citric acid ester of mono-diglyceride; Palsgaard Citrem 3307, E-472c in the produced sausages the purge loss and the cooking loss were measured as shown below in figure 3: It can be observed from the trials, that there is a clear reduction of purge loss in the products during storage in 7, 14 and 28 days when emulsifiers are used in the sausages. Also the cooking loss is reduced in the sausages where Palsgaard Citrem 3307 is added.

P u rge lo ss% du ring va cu um sto ra g e

3 2.5 2 1.5 1 0.5 0 7 da ys 14 d ays 28 d ays
5 4 3 2 1 0
0.3 % Dextrose

C o o kin g lo ss%

0.3 % Dextrose 0.3 % Caseinate 0.3 % Palsgaard Citrem 3307

0.3 % Caseinate 0.3 % Palsgaard Citrem 3307

Figure 3: The diagram on the left shows the purge loss % during vacuum storage and the diagram on the right shows the cooking loss %.

Palsgaard Technical Paper - August 2011 Emulsifiers used in food applications, focussing on the meat processing industry

Warm processed emulsified meat products This group includes the products liver pts and liver sausages and are produced with a warm process (50oC 80oC). The products are packed in casings or in cans. In order to illustrate the effect of emulsifiers in these type of meat products different liver sausages with and without a distilled monoglyceride (E-471) based on vegetable fats, Palsgaard DMG 0090 Powder, were produced. The demands to the emulsifiers are: No off flavour or smell to the meat product Should improve the spreadability and the smoothness of the pats and sausages Should improve the emulsion, so that less fat and water will separate

Table 5: Recipes of three different liver sausages with and without Palsgaard DMG 0090.

Ingredient Pork II ( 10 12% fat ) Pork liver Pork skin Pork fat Water Nitrite curing salt Ascorbic acid Starch Palsgaard DMG 0090 Powder Seasoning Sum

Sausage 1 25.00 % 22.40 % 5.00 % 34.50 % 10.00 % 1.50% 0.10 % 1.00 % 0.00 % 0.50 % 100%

Sausage 2 25.00 % 22.40% 5.00 % 34.20 % 10.00 % 1.50 % 0.10 % 1.00 % 0.30 % 0.50 % 100%

Sausage 3 25.00 % 22.40% 5.00 % 34.00 % 10.00 % 1.50 % 0.10 % 1.00 % 0.50 % 0.50 % 100%

The recipes used are shown in table 5. In order to evaluate the effect of the addition of the emulsifier the emulsion stability was measured by centrifugation test and also the storage stability was measured as shown below in figure 4. From the result of the trials it can be concluded, that both the emulsion stability and also the storage stability are significantly improved by addition of the emulsifier and an increased dosage will improve both parameters.

Summary In this paper we have discussed the use of emulsifiers such as citric acid esters of mono- and diglycerides of fatty acids (E-472c) and distilled monoglyceride of fatty acids (E-471) and combination of these in cold and warm processed meat products such as sausages and pts. As described and shown above it is possible to improve the qualities of the meat based products. It is of course necessary to perform the tests with your own recipes and also consult the local food legislation if the use of the described emulsifiers are permitted.

Palsgaard In addition to the above mentioned emulsifiers for meat products, Palsgaard also manufactures a wide range of emulsifiers and stabilizer blends for fine foods, lipid, bakery, confectionery, dairy and ice cream. For further information on the abilities of Palsgaards emulsifiers for meat products or if you would like to order samples, please contact Business Unit Manager Cai Christensen at ccc@palsgaard.dk or +45 7682 7682 or visit www.palsgaard.com.

Figure 4: Stability test of liver sausages with and without addition of Palsgaard DMG 0090. In different dosages.
Emulsion stability - centrifugation test
ml/20mg emulsion

Storage stability (7 days)

3.5 3 2.5 2 1.5 1 0.5 0

2.5 2 1 0 .5 0 Std w/o emulsifier 0.3% 0.5% Palsgaard DMG 0090 Palsgaard DMG 0090 Water loss Fat loss
% loss

1 .5

Gel Std w/o emulsifier 0.3% 0.5% Palsgaard DMG 0090 Palsgaard DMG 0090 Fat

Sources:
1. Emulsifiers in Food Technology, ed. R. J. Whitehurst, 2004.

Palsgaard Technical Paper - August 2011 Emulsifiers used in food applications, focussing on the meat processing industry