Basic emulsifier production involves combining oil (triglyceride) with glycerol that results in monoglyceride. The type of triglyceride used in the reaction determines the type of emulsifier obtained. 

Unsaturated triglycerides produce fluid products such as oil while saturated triglycerides result in pasty or solid structures like butter. Monoglycerides can be combined with other substances, such as citric acid and lactic acid, in order to increase their emulsifying properties. Food drugs and cosmetics and pigment emulsions also require one or other kind of emulsifier.

 

On the basis of their hydrophilic groups, there are basically four categories of natural food emulsifiers and emulsifiers. Food emulsifiers list:

Anionics

Non-ionics

Cationics

Amphoterics

Food Emulsifier

Food Preservatives

Food Preservatives

Egg Yolk emulsifying agent lecithin

Honey

Mustard

Soy lecithin

CSL Calcium Stearoyl Di Laciate

PolyGlycerol Ester (PGE)

Sorbitan Ester (SOE)

PG Ester (PGME)

Sugar Ester (SE)

Monoglyceride (MG)

Acetylated Monoglyceride (AMG)

Lactylated Monoglyceride (LMG)