Food emulsifiers are food additives that make immiscible liquids (such as oil and water) form stable emulsions. Food emulsifier variety, wide range of applications, the total amount of food additives. Emulsifier dosage of about 1/2, is the food industry in the most used additives. However, a variety of single emulsifiers tend to have the nature of the limitations, in order to give full play to the role of emulsifiers, must be complex, to obtain synergies.
The first is the emulsifier with different properties of the species complex, will produce synergistic effect, can be applied to cake oil and margarine and other products manufacturing;
The second is the emulsifier, thickener, quality improver, preservatives and other different functions of food additives together, plays a multi-functional role, such as emulsifier and thickener can be made into ice cream Emulsifier stabilizer, protein beverage stabilizer, emulsifier, thickener, amylase and other ingredients can be made of bread improver;
The third is based on the processing technology on the special and the use of the need to an emulsifier-based, add 1-2 or even a variety of fillers or dispersants as adjuvant to be compounded. At present the use of the more extensive is the emulsifier and other food additives complex.
With the continuous improvement of people's living standards, consumer demand for food is not limited to the requirements of nutrient-rich and reasonable, but also requires food in the appearance, color, smell, taste, freshness and other sensory characteristics of satisfactory. To meet the needs of the vast number of consumers, on the one hand to control and improve food raw materials, processing technology, packaging technology and storage methods, on the other hand to add food additives.
Emulsifier as a class of food additives, in the food processing industry plays an important role, is an important part of the modern food industry, accounting for about half of the total food additives. Emulsifier is a kind of surfactant with hydrophilic and lipophilic groups, which can reduce the surface active tension of oil droplets and reduce the surface energy of the system, so that the dispersion can be stabilized. Emulsifier can make water-insoluble substances and water fully integrated, increase the two-phase interface, the formation of uniform emulsion. Emulsifier based on its surface activity and the interaction with the food components, not only in the food processing process from the emulsification, dispersion, lubrication and stability and so on, but also play a role in improving food quality and stability.
A wide range of emulsifiers can be divided into ionic, non-ionic, natural 3.
The ionic emulsifier is divided into cationic and anionic. Cationic emulsifiers are predominantly derivatives of organic amine compounds, including amine salts and quaternary ammonium salts. The anionic emulsifiers are mainly salts of non-polar alkanes or cyclic hydrocarbon groups and polar carboxyl groups or sulfonic acid groups, and are mainly composed of fatty acid soaps, alkyl sulfonates, alkylaryl sulfates, phosphates, etc. The
Non-ionic emulsifier is the largest variety of emulsifiers, can be divided into two types of polyethylene glycol and polyol. Polyethylene glycol type non-ionic emulsifier mainly polyoxyethyl alkyl phenyl ether, nonyl phenol polyoxyethylene ether and so on. Polyols are mainly glyceryl monostearate, propylene glycol monolaurate, sucrose fatty acid esters and so on.
Natural emulsifiers are lecithin, saponin, protein hydrolyzate, lanolin, gum arabic and so on. The main source of lecithin soy and egg yolk, mostly from soybeans, known as soybean lecithin, also known as new vitamins. Lecithin is the only amphoteric emulsifier other than synthetic products, and it is the only unrestricted emulsifier. It not only has strong emulsifying, dispersing, wetting and so on, but also has important physiological functions such as aging and anti-oxidation. Health care function. Soy lecithin can be used for chocolate, cream, butter and curry etc., egg yolk lecithin for ice cream stability.
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