What Are The Food Emulsifiers

Sodium stearoyl lactate (SSL), calcium stearoyl lactate (CSL), diacetyl tartrate monoglyceride (date), sucrose fatty ester (SE) and distilled monoglyceride (dmg) are the most commonly used emulsifiers in bread quality improvers. Through the interaction of starch and protein in flour, all kinds of emulsifiers form complex, which can strengthen gluten, improve processing performance, improve bread tissue, and prolong the shelf life. The addition amount of emulsifiers is generally 0.2% - 0.5% (flour).

Sodium stearoyl lactate / calcium (SSL / CSL)

It has the effect of strong gluten preservation. On the one hand, it has strong interaction with protein to form gluten protein complex, which makes the gluten network more delicate and elastic, improves the gas holding capacity of yeast fermented dough and increases the volume of baked bread; on the other hand, it interacts with amylose to form insoluble complex, thus inhibiting the aging of amylose and keeping the freshness of baked bread. SSL / CSL can improve the softness of bread while increasing the volume of bread. However, when combined with other emulsifiers, its excellent effect will be weakened.

Diacetyl tartrate monoglyceride (date)

It can strongly interact with protein, improve the gas holding capacity of fermented dough, and increase the volume and elasticity of bread. This effect is more obvious in the preparation of soft flour. From the point of view of increasing the volume of bread, the effect of date is the best among many emulsifiers, and it is also an ideal way to replace potassium bromate.

Sucrose fatty acid ester (SE)

Sucrose monofatty acid ester is widely used in bread quality improvers. It can improve the crispness of bread, improve the viscosity of starch paste, bread volume and honeycomb structure, and prevent aging. When using frozen dough to make bread, adding sucrose ester can effectively prevent dough denaturation.

Distilled monoglyceride (dmg)

The main function is to act as a softener of bread structure, to resist the aging and freshness of bread, and to mix it with other emulsifiers.

Food emulsifier is a kind of substance which can improve the surface tension of various components in emulsion 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 soluble liquid into uniform dispersed phase (emulsion) and add a small amount of it to significantly reduce the interfacial tension of oil-water phase and produce emulsifying effect.