What is baking emulsifier

Introduction: a lot of bread and biscuits we eat are baked The baked food contains emulsifier What is the baking emulsifier? Is it harmful to eat emulsifier? Let's introduce it to you Emulsifier is indispensable in many food processing, especially in low-fat and low calorie food which consumers are very concerned about In addition, it also includes the application in baking products, dairy products, margarine, etc At present, emulsifier has been widely used in the food market in Europe and the United States, and has undertaken the task of high value-added additives What is baking emulsifier? Baibai safety net According to Xiaobian, baking emulsifier is the emulsifier added in baking food In addition to its surface activity, it can interact with carbohydrate, protein and lipid in food to display various functions In order to make baking food faster, better texture and taste, and longer shelf life, emulsifier is widely used in many baking food Emulsifier can make the immiscible oil and water in baking products "blend with each other" Select the right emulsifier according to the type of baking products, emulsifier can play the largest role, product quality has been greatly improved Emulsifier is a kind of surfactant with hydrophilic and oleophilic bases It can make the two immiscible phases (such as oil and water) miscible with each other, and form a uniform dispersion or emulsion, thus changing the original physical state At present, due to the improvement of food processing technology, emulsifier plays a very important role in the food processing process It is widely valued by the bakery industry and widely used in bakery products, thus changing the internal structure of products and improving the quality of products The emulsifying stability, air entrainment, foaming, viscosity, dispersibility and the conversion of dispersing phase of baking products are all related to the selection of emulsifier It can be seen that choosing the most effective emulsifier is very important to the quality of baking products The monoglyceride, diglyceride, sodium stearate, DATEM, desorbed sorbitan fatty acid ester, phospholipid, whey and soybean protein, which are often used in the baking industry, are very economic and can play an important role in the emulsifier Is edible emulsifier harmful ? the emulsifier in food is generally added according to the dosage standard stipulated by the state, so there is no harm, but if excessive emulsifier is added, there will be a certain harm Although the harm of emulsifier is not as serious as you think, people take food as the day, after all, we should pay attention to what we eat in the stomach, find or suspect The amount of food emulsifier can be tested by the food safety detector Each of us should know something about food safety, so if there are problems related to food additives, we can know whether they are good or not Editor in charge: he xianrob