Emulsifier refers to the material that can improve the surface tension between the various constituent phases in the emulsified body and form a uniform dispersion or emulsified body. Food emulsifier is a kind of multi-functional and efficient food additive. Besides typical surface activity, it also has the functions of defoaming, thickening, stabilizing, lubricating and protecting in food.Henan Richvan Industry CO.,LTD Select several commonly used functions to give you a simple introduction.
Vegetable margarine
Light cream generally refers to natural animal light cream, but now vegetable light cream is also widely used in food processing. Vegetable cream is made from vegetable oils and other ingredients. Emulsifiers emulsify vegetable oils to form a stable structure. Hydrogenated vegetable oils such as coconut, palm, palm kernel, corn germ and sunflower oil with high saturation are generally used to refine and oxidize the oils to obtain hydrogenated vegetable oils. Hydrogenated vegetable oil is solid at room temperature, tastes good and has good plasticity, and has texture properties similar to milk fat. Vegetable margarine is a versatile product widely used in cake decoration, bread filling, mousse cakes and baking products.
Chocolate & candy
Some common candy, such as cream, sugar, toffee, chocolate contains a lot of oil, emulsifier is added in the machining process, such as molecular distilled monoglycerides, candy can be in the oil emulsion, make the form for emulsified oil and other substances, prevent candy grease separation, the shape of the stability of candy, restrain the fat in chocolate crystallization, improve the taste of chocolate and candy.
ice cream
Emulsifier can make the size of oil molecules in ice cream uniform and uniform distribution, effectively prevent the formation of ice crystals in ice cream, and affect the delicate taste of the product, improve the stability of the emulsion. Some emulsifiers (such as whey protein, glycerol monoester) can also replace part of the fat in traditional ice cream, and will not significantly change the unique taste of ice cream products, so as to reduce the heat of ice cream, promote the development of low-fat ice cream.
Drinks
Some drinks (such as soy milk, peanut milk, cocoa milk, etc.) also contain a lot of oil. Emulsifiers (such as whey protein, molecular distilled monoglyceride, sodium caseinate, etc.) can make the oil in the drink emulsify, form a stable emulsifying system, avoid stratification of the drink, and ensure good sensory properties and taste of the drink. Emulsifiers used in beverages should meet the following basic requirements: safety, acid resistance, good hydrolysis, ethanol resistance and high HLB value.
Manufactured meat
In many meat products, the application of food emulsifier is also very common, the common emulsifier is soy protein, serum protein and so on. The main function is to emulsify and disperse the oil in the raw materials of meat products, inhibit the precipitation of water and the contraction and hardening of raw materials, and have the effect of emulsifying and retaining water. To improve the color, aroma, taste and shape of meat products, make meat products more stable, better taste, and promote the rapid development of meat products.
Fermented foods
Bread, pastry production generally requires fermentation and food storage period is not long. The emulsifier can act on the dough itself to inhibit the aging of the starch and keep it fresh. Emulsifier can also increase the gelatinization temperature, increase the maximum viscosity and reduce the minimum viscosity. The foaming properties of emulsifier are used to maintain the expansive appearance of bread and pastry, and act on dough to improve the fermentation capacity and taste of food.
