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“Natural” or “green” food grade non-ionic surfactant a fantasy?
Is it possible to find a food grade higher HLB non-ionic surfactant that isn’t either sucrose ester or quillaja (saponin)? Or is this just a fantasy, dream, or disillusioned thinking? I can’t find a good alternative to polysorbate 80. This is for a W/O emulsion. Thanks for your help.
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4 Replies
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Polyglyceryl esters, lysolecithin and lecithin
.The most widely used polyglyceryl ester in foodstuff is PGPR though that’s a w/o emulsifier. -
Fantasy.
You have to understand, synthetic ingredients were invented to correct the shortcomings of natural ingredients. In almost any area where there is a natural ingredient that works best, that ingredient is used. (e.g. Glycerin, beeswax, carnauba wax, salt, water, etc).
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Polyglyceryl fatty acid esters are ‘green’ and from renewable resources aka ‘natural’ though they require at least one synthetic steps (the rest can be done with enzymes) which is polymerisation of glycerol (= heating, with or without catalysts). In the EU, certain types (mostly the lower HLB types) are approved food additives (E 475). Also glyceryl stearate citrate and fatty acid (di-)lactylates are edible. All these are quite versatile ‘natural’ and ‘green’ alternatives to PEG derivatives. They may not be as ‘good’ as their ‘synthetic’ counterparts but close enough IMHO. GSC and lactylates are, depending on pH at least partially non-ionic or behave as such at higher electrolyte concentrations. HERE‘s an example of an edible cream.Certain polymeric emulsifiers are also edible such as LaraCare A200 (larch gum like Larex is a food additive and GRAS). Xyliance (cetearyl wheat straw glycosides, cetearyl alcohol) is also likely to be without concern (it’s sucroglycerides E474 and fatty alcohols which are both edible).Fatty acid glucosides (not to be confused with fatty acid glycosides) are probably edible but, you know, who wants to be the first to try?
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Thank you all for your answers to this. It is certainly a challenge to work with all “natural” ingredients, but even harder to work with all organic certified ingredients so really appreciate your help.
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