What kind of food is emulsifier used in

Introduction: as we all know, emulsifiers are contained in many of the foods we eat So, what kind of foods are emulsifiers used in? Are emulsifiers harmful to us? Let's introduce them to you 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 A lot of food we eat contains emulsifier What kind of food is emulsifier used in? Let's introduce it to you 1 High speed dough for baking and starch products, increase gluten net, promote inflation, improve foaming, make the structure of baked food fine; increase volume, make the product soft and bulky; keep humidity, prevent aging, facilitate processing, and extend shelf life In the pastry, it can disperse fat evenly, prevent oil from seeping out, improve taste and brittleness, and reduce the use of eggs (the dosage is generally 0.3% ~ 1%) 2 Ice cream can enhance emulsification and shorten 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 can increase friction and fluidity between chocolate particles, reduce viscosity, enhance fat dispersion and prevent 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 10 For fried food, the oil can be evenly dispersed and play the role of oil saving Emulsifier is still widely used in food Is it harmful to eat emulsifier ? our country has approved the application of many food emulsifiers As long as the emulsifier is used according to the dosage, there is no harm when it is used But if the dosage exceeds the specified dosage, it may bring harm to human body This requires us to correctly understand the use of food emulsifier We can use food safety detector for the dosage of emulsifier Detection, so that we can analyze whether the amount of emulsifier exceeds the standard, the more we know about food safety knowledge, the more helpful for us to understand food safety problems Editor in charge: he xianrob