Application scope of emulsifier

Introduction: emulsifier is widely used in many industries in our country Emulsifier is also very important for our human life now Then, what are the application scope of food emulsifier? Is it harmful to eat emulsifier? Let's explain it to you Emulsifier is a material which can improve the surface tension between the constituent phases of emulsion and form uniform dispersion or emulsion It can stabilize the physical state of food, improve the organizational structure of food, simplify and control the food processing process, improve the flavor, taste, improve the quality of food, and extend the shelf life Emulsifiers can be divided into natural products and synthetic products According to the properties of emulsion system formed in two phases, it can be divided into two types: oil in water type and oil in water type The most commonly used index to evaluate the emulsification performance is the hydrophilic lipophilic equilibrium (HLB) Low HLB value indicates strong lipophilicity of emulsifier and easy formation of water in oil system; high HLB value indicates strong hydrophilicity and easy formation of water in oil system Therefore, the HLB value has certain additivity By using this characteristic, the emulsion with different HLB values can be prepared In food processing, the application scope of emulsifier mainly includes the following aspects: 1 Baking and starch products high-speed dough, increase gluten net, promote inflation, improve foaming, make the structure of baked food fine; increase volume, make the product bulky and soft; maintain humidity, prevent aging, facilitate processing, and extend shelf life In the pastry, it can disperse the fat evenly, prevent the oil from seeping out, improve the taste, improve the brittleness, and reduce the amount of eggs generally to 0.3% ~ 1% 2 Ice cream can enhance the emulsification and shorten the mixing time It is good for inflating and stabilizing foam, making the products produce tiny ice crystals and evenly distributed micro bubbles, improving the specific volume and improving the thermal stability, so as to get the ice cream products with dry texture, loose shape, good shape retention and smooth surface The dosage is 0.2% ~ 0.5% 3 margarine to improve oil and water compatibility, the water fully emulsified dispersion, improve the stability of the emulsion, the amount of 0.1%~0.5% 4 Chocolate increases the friction and fluidity between chocolate particles, reduces viscosity, enhances fat dispersion and prevents frost Improve the thermal stability and the surface smoothness of the product 5 Candy can disperse fat evenly, increase the fluidity of cream, cut and separate easily, improve production efficiency, enhance product texture, reduce viscosity and improve taste 6 Gum can improve the miscibility, uniformity, plasticity, brittleness of the base material, prevent adhesion during production, so as to improve the production efficiency, improve the emulsification and dispersion of spices, enhance the flavor, and the effect of general oil in water emulsifier is better The dosage is 0.5% ~ 1% 7 vegetable protein beverage is stable without grease stratification, and stable emulsion is prepared 8 emulsified flavor to stabilize the emulsification of natural flavor oil and prevent the loss of spices in products 9 Other additives are used as solubilizers and dispersants of water-insoluble substances in condiments The instant food can improve the solubility and prolong the shelf life Is it harmful to eat emulsifier? Generally speaking, the emulsifier we eat is of strict national standard dosage, which will not be harmful However, it is not ruled out that there are illegal businesses that use emulsifier excessively If we use emulsifier excessively, it will affect human health If you have conditions, you can use food safety detector To detect whether the content of emulsifier in food exceeds the standard can also improve our understanding of emulsifier and learn food safety knowledge Editor in charge: he xianrob