The emulsifier produced by our company is a new type additive specially developed for flour characteristics, with high viscosity, good solubility and high emulsifying stability. It contains hydrophilic group and lipophilic group, which can meet the six functions of dispersibility, salt resistance, heat resistance and water retention required in the production process of food raw materials. It is a nutritional emulsifier.



[product category]: food emulsifier



[main materials]: Glycerin, modified soybean phospholipid, mono -, diglycerol fatty acid ester, acetylated mono -, diglycerol fatty acid ester, sodium caseinate, soybean oil.



[scope of use]: convenient rice noodle products, frozen rice noodle products, baked food.



[product performance]



1. Function in instant noodles



(1) Prevent dough from aging, improve rehydration and shorten rehydration time.



(2) It can improve the gelatinization degree of noodles in the cooking process, and make the dough taste more soft, transparent, smooth and elastic.



(3) Reducing the adhesiveness between the dough is conducive to block, making the adhesion of the central layer of the noodles not easy to occur, and can effectively form a lipid film on the surface of the noodles, so as to reduce the oil content of the dough and extend the shelf life of the products.



(4) Improve the appearance and taste of the finished product, and improve the dispersibility of the oil.



2. Function in frozen food



(1) Reduce the generation of ice cream, control the loss of water, prevent the hardening of Tangyuan skin and oil oxidation.



(2) After being cooked, tangyuan can slow down its regeneration speed, keep its softness and normal color under normal temperature.



(3) It can keep dry for several days at normal temperature.



(4) It can reduce the use of oil and reduce the cost.



(5) Tangyuan can be cooked in boiling water for more than 20 minutes after ripening.



3. Function in cold drink: due to its excellent water solubility, milk whiteness and anti ice solubility, it is more convenient and economical to use in ice products than adding hydrogenated oil and vegetable oil, and it can improve the emulsification of ice cream, increase the stability of vacuole and water, reduce the crystallization of high melting point oil, prevent the floating of oil and prevent the "sanding" of ice cream To increase the delicate, soft and smooth taste of ice cream.



4. The functions of biscuits, waffles, cookies and ice cream cone: prevent raw material mucous membrane, facilitate machining, improve surface texture; improve oil emulsification, reduce the consumption of edible oil, increase the crispness and volume of biscuits, prevent color burning, and reduce the crushing rate of biscuits.



5. Functions of meat products (luncheon meat, sausage, fish ball, fish meat stuffing, ham): make fat raw materials well dispersed, easy to process, keep moisture, prevent starch from aging, and prevent shrinkage.



6. Puffed food, fried food in the role of reducing the dough viscosity, easy to shape, reduce the broken products.



7. The functions of milk, milk powder, yoghurt and other emulsified drinks and milk substitute drinks: increase the content of oil, increase the whiteness of milk and the fullness of taste.



8. Other cereal foods (such as bread, cake, steamed bread, dumpling, Tangyuan, etc.) are placed for several days; the tissue changes from soft to hard, the texture is broken and rough, the elasticity and flavor are lost, and the aging phenomenon appears. This product has good anti-aging and fresh-keeping effect, and can solve this problem well.