Emulsifier Function
Oct 01, 2020
Besides emulsification, edible emulsifier also has the following functions:
1. Combine with starch
Prevent aging and improve product quality.
2. Interaction with protein
It can improve the network structure of dough, strengthen the gluten mesh, enhance the toughness and resistance, make the protein elastic and increase the volume.
3. Anti sticking and anti melting
A protective film is formed outside the crystal of sugar to prevent the invasion of air and water, improve the moisture resistance of the product, prevent the product from deformation, reduce the viscosity of the system and prevent the candy from melting.
4. Increase the lubrication of starch and protein, increase the fluidity of extruded starch products, and facilitate operation.
5. Promote the dispersion of liquid in liquid, prepare w / O emulsion system, and improve the stability of the product.
6. It is an effective lubricant to reduce the surface tension of liquid and solid so that the liquid can rapidly spread to all surfaces.
7. Improved fat crystals
There are many kinds of crystal forms of fat crystal, among which β - crystal is more common and stable. Due to the large crystal particles and high melting point, it is not suitable for baking products. It is easy to produce "sand" emulsifier, which can control the crystal size and growth rate, stabilize the β - crystal form and transform it into β - crystal form, improve the product structure based on solid fat, and improve the product structure with solid fat as the matrix And chocolate, etc.
Bubble and stabilization
The emulsifier containing saturated fatty acids has a stabilizing effect on the foam in aqueous solution. It can be used as a foam stabilizer to make the product form a strong gas soluble colloid, thereby improving the porosity and quality of the product.
