Emulsifier compositions, and methods of production and use
An emulsifier blend includes an edible acid from about 0.05 to about 0.5 wt %, a polyglycerol ester from about 10 to about 20 wt %, sorbitan monostearate from about 10 to about 20 wt %, propylene glycol from about 1.0 to about 5.0 wt % of the emulsifier blend, and water that accounts for a majority of the emulsifier blend. Optional components include distilled monoglycerides up to about 20 wt %, monoglycerides and diglycerides up to about 20 wt %, and glycerin, lecithin, or vegetable oil, each accounting for up to about 6 wt % of the emulsifier blend. The aforementioned emulsifier components may exclude the allergenic sources of: milk, eggs, fish, crustacean shellfish, peanuts, wheat, soybeans, and sesame; and may exclude GMOs.
1. A method of producing an emulsifier blend for comestibles, comprising the steps of:
in a vessel, admixing water with citric acid, propylene glycol, lecithin, and polyglycerol ester to form an admixture while mixing at a first mixing rate during heating to an elevated temperature of at least about 150° F., wherein a vortex is formed in the admixture at the first mixing rate;
maintaining the vortex in the admixture while adding mono and diglycerides to the vessel and reheating to the elevated temperature;
maintaining the vortex in the admixture while adding sorbitan monostearate to the vessel and reheating to the elevated temperature,
wherein an emulsifier blend at the elevated temperature is formed in the vessel with the vortex maintained;
gradually decreasing a temperature of the emulsifier blend in the vessel while subjecting the emulsifier blend to a second mixing rate higher than the first mixing rate to maintain the vortex,
wherein the emulsifier blend contains at least 40 wt % water, and wherein water accounts for more of the emulsifier blend than any other component of the emulsifier blend.
2. The method of claim 1 , further comprising subjecting the emulsifier blend to a third mixing rate higher than the second mixing rate during the step of gradually decreasing the temperature.
3. The method of claim 1 , wherein the elevated temperatures is about 170° F.
4. The method of claim 1 , further comprising maintaining the emulsifier blend at the elevated temperature prior to the step of gradually decreasing the temperature of the emulsifier blend.
5. The method of claim 1 , wherein upon the emulsifier blend reaching a temperature of about 130° F., ceasing mixing, and packaging the emulsifier blend.
6. The method of claim 1 , further comprising maintaining the vortex in the admixture while adding distilled monoglycerides to the vessel and heating to the elevated temperature.