Name of student: Nguyen Giang Yen Tho – BTFTIU18118

Submission to: Associate Professor Pham Van Hung

Submission date: Friday 28th, 2021

COURSE: FOOD ADDITIVES AND FOOD PACKAGING

ASSIGNMENT 6: EMULSIFIERS IN FOOD

Assignment
Choose one kind of food product containing emulsifiers. Discuss:
- Information of food product
- Information of preservative agent: Type, E-number, characteristics, functionality
- Amount of preservative in the product
- Your opinion: Good, bad, etc.

The food product is chosen: Anchor Whipping Cream

1.1 Food product information

Anchor Whippling cream has been used widely in many types of dishes. Whipping
cream acts as an intensifier for creamy texture, the topping layers of cakes. Without
Anchor, it’s off-standard to enjoy the flavor of sweets. This type of product is also used
in Western dishes such as spaghetti, cheese-related cuisines that need cream.
The extend shelf-life of cream can be stored up to 6 months, depending on the storage
condition. The colder the temperature, the longer the shelf-life.
Ingredients: Cream, Milk Solids, Emulsifiers (471, 433), Thickeners (412, 415, 407),
Contains Minimum 35% Milk fat.
 1.2 Information about preservatives

Table 1.2. Table of preservative found in a pack of Anchor cream

Name E- Category Characte Functionality Amount
num ristic
ber
Mono and E471 Animal-derived Powder Frequently added to
Diglycerides of powdered milk, packet
Fatty Acid soup, cake, crisps,
and potato snacks,
bread and baked
products and
margarine.
Avoid separation of fat Not
and milk. exceed
Creating a nonionic 0.1% of
surfactant, with total
hydrophilic and weight
hydrophobic ends.

Polyoxyethylene E433 Vegetable- Powder Creating a nonionic

sorbitan mono- sourced surfactant, with
oleate; hydrophilic and
Polysorbate 80 hydrophobic ends.

1.3 Opinion
Emulsifiers prevent two components from separating when they ordinarily don't mix well.
It might be difficult to combine oil and water because of their chemical differences. The
emulsifier is added to overcome this. Emulsifiers play an important role in the diversity of
dishes when water and fat can be together combined. To mention, the role of emulsifiers
not only lies in the tastiness of food, but also to enhance the safety and prolong the shelf-
life. Generally, emulsifiers are approved by FDA, in accordance with their E-numbers.
However, to protect the health of consumers as well as the public, it is advised that the
permitted amount of additive should not exceed 0.1% of total weight. Otherwise, health
risks can be a considerable concern since emulsifiers are proved to be linked to some
cancer-prone diseases or high blood pressure to some extents. Integrity should be
implied in both parties: consumers and producers. The producers themselves should not
be blindfolded by the idea of money and the consumers should be wise in their food
choice.