Effects of Emulsifier In Food
1. Emulsification It makes two kinds of immiscible liquid form stable emulsion, such as vegetable protein drinks, milk drinks.

2. Complex of Starch and Protein In Emulsifier molecules,linear amylose combined with long-chain fatty acids into emulsifier, starch composite, which can prevent the aging of starch, keep the bread cake, steamed buns fresh and soft for a long time; reduce the boiled starch precipitation, keep the noodles soup clean. Hydrophilic group of emulsifier and amino acid of protein binding, while lipophilic group and nonpolar amino acid binding, it can strengthen the gluten network structure, enhance toughness, elasticity of the noodles, prevent noodles to break off. By increasing air mixing volume in bread, cake, steamed buns, the volume of products is increased, and the products become more bulky; soft.

3. The improvement of the structure of crystalline material Emulsifier has the control action to formed, crystalline, precipitated of solid fat of crystals. In chocolate, for example, emulsifier can promote the crystallization of cocoa fat become fine, uniform; adjust the crystalline form of cocoa butter, by the way of changing unstable, low melting point Y-a-B polymorph into the stability, high melting point one, thus to improve heat resistance and stability of the chocolate, prevent blooming, whitening.

4. The mediation effect of viscosity

5. Foaming, gasing

6. Defoaming, Demulsification

7. Wetting Action

8. Lubrication Action

9. Solubilization

10. Other Effects such as antibacterial, thickening, anti-splashing, etc.
 

Application

    It can be widely used in food industry, improve the flavor, taste and the quality of the foods. Using in bread, cake, steamed buns and other foods, it has freshening white, increased volume, soft and anti-aging effects, also have the special effect of enhancing strength and increasing flexibility of the dough. The utility model is especially suitable for the use of flour in bread production in China. Adding into noodles, it can greatly increase the boiling resistance. In tofu processing, when added in the products it can improve the yield of tofu. At the same time, tofu products become more exquisite in texture, not easily broken after foaming and also taste better. In soybean milk boiling process, it can prevent the overflow pot. That is because the products are foaming at low temperatures, but at high temperatures there is good defoaming effect. Adding emulsifiers in soybean protein, the emulsification function of soy protein improved, the dispersion of water increased increased. Used in the manufacture of ice-cream, it can ensure uniform distribution of the fat particles and other components, improve the organization structure of the ice-cream to prevent the generation of frost. By the formation of fine uniform bubbles and ice crystals, it improved the stability during storage and optimized the shape retention. In beverages compound emulsifier can make drinks increase aroma, opacification, and obtain good color and luster. In the prodution of baking bread, it helps to obtain the ideal volume,organization structure and maximum stability. In addition, the emulsifier can produce synergistic effect with other stabilizers, increase binding of free water, improve softness of product organization . It can be used as a pastry foaming agent, to make the cake volume large and form dense uniform bubbles.

Other Information
 


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