Vol. 12, Issue 5 (2023)

Author(s):
Adharsh Ashok N and Manmath Sontakke

Abstract:
The plant-based emulsifiers are derived from plant sources as an alternative to synthetic emulsifiers used in food for the stability and the thickness. In this review an overview of emulsifiers, sources, extraction, physicochemical characteristics and applications of the different plant-based emulsifiers are highlighted. The emulsion properties and the molecular properties of the different plant-based emulsifiers from different sources have been studied. Under the class of the lecithin as an emulsifier, has different sources with wide range of functions. The challenges of the plant-based emulsifier been clearly discussed, the main challenges comparing to synthetic emulsifiers is that the plant-based emulsifiers are very costly, its required in large amount for maintaining the emulsion, comparing to synthetic emulsifiers the plant-based emulsifiers very difficult to extract. But compared to the synthetic emulsifiers the plant-based emulsifiers provide good nutritious to the body. The main objective of this review article to highlight the importance, extraction, types and sources of plant-based emulsifiers their applications in food industry.