Application principle of emulsifier

Introduction: emulsifier is now used in various fields by us, no matter in food industry or industrial field, the use of emulsifier is very extensive What is the principle of emulsifier? Is edible emulsifier harmful? You can learn about it through the introduction of Baibai safety net The term "emulsifier" refers to the emulsification or stabilization of emulsion or foam by means of interfacial action However, the term surfactant is also commonly used in these products In food, the word emulsifier is sometimes easy to be misunderstood, because the actual function of the so-called emulsifier in some products can only interact with starch protein and other components, and has nothing to do with emulsification But according to the traditional habits, we still call them emulsifiers and emulsifiers What's the use principle of emulsifiers and emulsifiers? Next, we'll introduce them to you All emulsifiers have two major groups in their molecular structure: oleophilic group and hydrophilic group For example, the most commonly used emulsifier, 18 carbonate anion (stearic acid anion), has 17 carbon atoms of alkane (lipophilic) and negatively charged carboxyl (hydrophilic) When water and oil are mixed together, they are immiscible because of the great difference in polarity At this time, stearic acid anion is added Alkane group has a greater affinity with oil and carboxyl group has a greater affinity with water In this way, oil and water are mutually exclusive Now, the two are linked through emulsifier At this time, if you use a blender to beat the oil into small oil drops, and there is a layer of emulsifier on the outside of the oil drops, the lipophilic base is against the oil drops, and the hydrophilic base points to the water, then the small oil drops will be stably dispersed in the water, and the oil in water emulsion will be formed In turn, adding water to the oil, adding emulsifier and stirring strongly will become the emulsion of water in oil The principle of emulsification is to disperse the dispersed phase in the continuous phase with small droplets when preparing the emulsion The emulsion formed by the two immiscible liquid phases is unstable, and stable emulsion can be obtained by adding a small amount of emulsifier Is it harmful to eat emulsifier? As long as the type and dosage of emulsifier are within the scope of national standard, it will not affect human health From the perspective of nutrition, eating gelatin itself has no nutritional value, too much food is not good, and it will not be good for the body Some studies have shown that excessive consumption of emulsifier is harmful to human stomach and liver We should pay attention to the amount of emulsifier Usually, we should use more food safety detector to detect the amount of emulsifier and learn more about food safety knowledge, which will help us understand more about food safety issues Editor in charge: he xianrob