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Food Emulsifier Nature Of The Limitations
May 17, 2017

I. Overview

Food Emulsifiers are food additives that make immiscible liquids (such as oil and water) form stable emulsions. Food Emulsifier varieties, 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.

There are three types of compound emulsions for Food Emulsifiers:

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 improvers, 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 complex 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. The more widely used is the emulsifier and other food additives.

Second, the Food Emulsifier complex technology

Generally through the experiment to determine the use of emulsifier compound method, but if the nature of the emulsifier has a more comprehensive understanding, and master the principle of a certain combination, the use of skills, can achieve a multiplier effect. Emulsifier compound method has the following:

1, HLB value with high and low

When the low and high HLB value of the emulsifier mixed use, the interface adsorption to form a "complex", to align closely, with high strength, which can be a good way to prevent coalescence, increase the stability of the emulsion.

2, similar to the molecular structure

Food Emulsifier When the emulsifier is mixed with another emulsifier, the synergistic effect is obvious, especially when an emulsifier is a derivative of another emulsifier, the mixing of these two emulsifiers often results in satisfactory results. For example, polyoxyethylene sorbitan fatty acid ester (Tween) is a derivative obtained by addition reaction of sorbitan fatty acid ester (spi, spi) and ethylene oxide under alkali catalysis. The structure of these two emulsifiers (Tween) is very similar, if they are mixed in a certain proportion, you can get a good combination of emulsifier.

3, ion type complementary

Depending on the performance of the hydrophilic group in water, the emulsifier can be divided into ionic and nonionic, where phospholipids are the only amphoteric emulsifiers that are recognized and licensed. In general, non-ionic emulsifier emulsifying ability is a very good kind of emulsifier, in the production practice, the ionic emulsifier still has its unique advantages. Food Emulsifier It is better to mix the ionic emulsifier and the nonionic emulsifier than the nonionic emulsifier, and the emulsifying activity and the surface activity will be stable for a long time.

4, hydrophilic group conformation complementary

& Quot; Hydrophilic Group Conformity Complementation & quot; refers to the use of emulsifiers with different hydrophilic groups in the design of composite emulsifier formulations in order to produce complementary advantages. For example, the hydrophilic groups of monoglycerides are linear,Food Emulsifier and the hydrophilic groups of sucrose esters are cyclic. Mixing these two emulsifiers can achieve better results.


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