How to use emulsifier

Introduction: Although emulsifier is a kind of food additive commonly used in our food, emulsifier is also quantitative and cannot be used at will So, how to use emulsifier? Is it harmful to eat emulsifier? Let's learn about it together with the small edition of Baibai safety net When food emulsifier is added to food, the interfacial tension between oil and water can be significantly reduced, and the oil (hydrophobic material) and water (hydrophilic material) that are not soluble in food emulsifier can form a stable emulsion food additive Emulsifier is the stabilizer of emulsion and a kind of surfactant The function of the emulsifier is: when it is dispersed on the surface of the dispersing substance, a thin film or a double electric layer is formed, which can make the dispersing phase charged, so as to prevent the small droplets of the dispersing phase from coagulating mutually, so that the formed emulsion is relatively stable How can the emulsifier be used Molecular distillation monoglyceride can be used as an emulsifier and starch antiaging agent in baking food Next, take molecular distillation monoglyceride as an example to see how to use emulsifier Method 1: because the molecular distilled monoglyceride is easy to dissolve in the oil, melt the molecular distilled monoglyceride together with the oil, stir and mix it, and then feed it This method is applicable to margarine, pastry oil and other products Method 2: the molecular distilled monoglyceride powder was directly mixed with other raw materials (such as flour and milk powder) and fed evenly, then various products were made according to law Method 3: make hydrate, and then put it into use The specific steps are as follows: 1 Put one part of molecular distilled monoglyceride into a container, heat and melt it into liquid by electric furnace or other heating methods; 2 Add 4-5 parts of hot water about 70 ℃ into a high-speed mixer or egg beater, start the mixer, and stir the hot water violently; 3 Melt the molecular distilled monoglyceride into liquid (or directly add the bead or powder monoglyceride if the mixing equipment is good), slowly add it into the hot water being stirred and mix it, that is to say, it can generate milky white hydrate paste, and then cool it to room temperature for use Dosage: 0.3% - 0.5% (based on the weight of raw materials in the product formula) If there are many components such as oil and protein in the product, or there are raw materials that are not easy to emulsify, the dosage of molecular distillation monoglyceride should be increased to 1% - 5% Is it harmful to eat emulsifier? Researchers from biomedical research institute have found that emulsifier can change the composition and position of intestinal flora to induce intestinal inflammation, promote inflammatory bowel disease and metabolic syndrome However, as long as most emulsifiers are not overused, they are generally harmless Only when they are beyond the scope of use, they may cause harm Therefore, we need to recognize food emulsifiers dialectically For our own health, we can use food safety detector to detect the content of emulsifiers in food, and we can also use more materials and food additives , which is helpful for us to understand food additives Editor in charge: he xianrob