Types of emulsifiers

Introduction: emulsifier is a kind of food additive commonly used in our life What kind of emulsifier is it? Is it harmful to eat emulsifier? These questions can be understood together with the small edition of Baibai safety net Food emulsifier is a kind of material which can improve the surface tension between various components in the emulsification system and form uniform dispersion or emulsion, also known as surfactant In other words, it is a kind of food additive that can change the complementary phase liquid into the evenly dispersed phase (emulsion), and add a small amount of it can significantly reduce the interfacial tension between oil and water, and produce emulsification effect Food emulsifier: it can significantly reduce the interfacial tension between oil and water after being added to food, so that the insoluble oil (hydrophobic material) and water (hydrophilic material) can form a stable emulsion food additive The difference of emulsifier properties is not only related to the size and shape of hydrocarbon group, but also related to the difference of hydrophilic group The change of hydrophilic group is much bigger than that of hydrophobic group Therefore, the classification of emulsifier is generally based on the structure of hydrophilic group, i.e according to the type of ion The main types of emulsifiers are as follows 1 Ionic emulsifier: When the emulsifier dissolves in water, it is called ionic emulsifier If the emulsifier dissolves in water, it will dissociate into a smaller cation and a larger anionic group including hydrocarbon group, and the anionic group plays a role, it is called anionic emulsifier If the emulsifier dissolves in water, it will dissociate into a smaller anion and a larger cation This emulsifier is called cationic emulsifier Amphoteric emulsifier molecule is also composed of lipophilic non-polar part and hydrophilic polar part, especially hydrophilic polar part contains both anions and cations 2 Nonionic emulsifier: nonionic emulsifier does not ionize in water When dissolved in water, hydrophobic group and hydrophilic group play the role of lipophilic and hydrophilic respectively on the same molecule It is precisely because the nonionic emulsifier does not ionize or form ions in water that the nonionic emulsifier has better performance than the ionic emulsifier in some aspects So, is it harmful to eat emulsifier? Take the ice cream we eat as an example, briefly introduce the food additives used in ice cream, as long as the type and dosage are within the range allowed by the national standard, there will be no impact on 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 Excessive consumption of popsicles and ice cream can damage the gastric mucosa and easily lead to gastrointestinal diseases For emulsifier, we need to check whether the emulsifier exceeds the standard through the food safety detector, which is helpful for us to distinguish whether the food is harmful to human body We need to know more about food safety knowledge, which is helpful for our materials and food safety Editor in charge: he xianrob