Main Functions Of Emulsifier
Oct 12, 2020
Besides emulsification, edible emulsifier also has the following functions:
1. Combine with starch to prevent aging and improve product texture.
2. Interact with protein to improve the network structure of dough, strengthen the gluten network, enhance toughness and resistance, make protein elastic and increase volume.
3. Anti sticking and anti melting a protective film is formed outside the crystal of sugar to prevent air and moisture from invading, improve the moisture resistance of the product, prevent the product from deformation, and reduce the viscosity of the system to 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.
8. stabilizing bubbles and aerating agents containing saturated fatty acids can stabilize the foam in aqueous solution. They can be used as foam stabilizers to make the products form strong gas soluble colloids, thereby improving the porosity and quality of products.
9. the demulsification and defoaming action in some processes requires demulsification and defoaming, and the addition of the opposite emulsifier can destroy the balance of the emulsion. The emulsifier containing unsaturated fatty acids has the function of inhibiting the foam, and can be used as a defoaming agent for dairy products processing.
10. The anti-corruption and fresh-keeping effect of emulsifier has certain bacteriostatic effect, which is often used for fruit preservation by surface coating.
