What are the factors influencing emulsifier emulsification

Introduction: emulsifier is playing an increasingly important role in our social life Many foods and industries need emulsifier So, what are the factors that affect emulsifier emulsification? Is it harmful to eat emulsifier? Here's the answer Food emulsifier is a very important food additive Its existence or not directly affects the manufacturing process and quality of food Emulsification is a widespread phenomenon In order to make fat components and water mix and form a uniform and stable emulsion, emulsifier needs to be added Adding emulsifier to milk powder can significantly reduce the interfacial tension between oil and water, and make the insoluble oil (hydrophobic material) and water (hydrophilic material) form a stable emulsion of food additives What are the factors that affect the emulsification of emulsifier? Several factors that affect the emulsification are introduced in this article 1 Emulsification equipment: the mechanical equipment for emulsion preparation is mainly emulsification machine Before 0, there are three types of emulsification machine: emulsification mixer, colloid mill and homogenizer) The frequency structure and performance of emulsification machine are closely related to the small size (dispersion) and stability of emulsion particles For example, the homogenizing emulsifying machine with vacuum can greatly improve the quality station of emulsion products: 2 Temperature: the emulsifying temperature has a great influence on the emulsifying substance m, but there is no strict limit on the temperature Generally, the emulsifying temperature depends on the melting point temperature of the high melting point substances contained in the phase, and the type of emulsifier and the solubility of oil phase and water phase raw materials should be considered When emulsifying, the temperature of the two phases should be kept close to the phase, especially for the wax, grease and oil phase components with high melting point (70t to h) When emulsifying, do not add the low-temperature water phase, so as to prevent the wax and grease from crystallizing and separating out before emulsifying and forming lumpy or rough and uneven emulsion 3 Emulsification time: the emulsification time obviously has an impact on the quality of the emulsion The determination of emulsification time is based on the volume ratio of oil phase and water phase, the viscosity of the two phases, the viscosity of the generated emulsion, the type and amount of emulsifier, the emulsification temperature and the efficiency of the emulsification equipment The emulsification time can be determined according to experience and experiment; If the homogenizer (3000 rpm) is used for emulsification, it is generally only used for 3-10 minutes 4 Mixing speed: the emulsification equipment has a great influence on the emulsification effect One of K: is the influence of mixing speed on emulsification The moderate stirring speed is to make the oil phase and water phase fully mix and disperse The stirring speed is too low to achieve the purpose of high dispersion If the stirring speed is too high, bubbles will be brought into the system, making it a three-phase system Therefore, the air must be avoided in the mixing, and the vacuum homogenizer can avoid the above shortcomings All of the above factors will affect emulsifier emulsification Is edible emulsifier harmful We believe that we all have our own judgment rather than following the same example We believe that the false report on the Internet should give us a dialectical understanding of emulsifier Generally, it is not harmful to use emulsifier under the dosage specified by our country, but it is not ruled out that illegal businesses overuse emulsifier Therefore, if you have doubts about the dosage of emulsifier, you should use emulsifier If the content of food safety detector exceeds the standard, we should also know more about food additives, which is good for understanding the problem of food emulsifier Editor in charge: he xianrob