Monoglyceride, commonly known as glycerol monostearate, also known as glycerol monostearate, monoglyceride. Soluble in ethanol, benzene and propanol, insoluble in water, emulsified by strong vibration in hot water. Monoglyceride is the largest emulsifier in the world, accounting for more than 50% of emulsifier consumption.
Glycerol monoester is obtained by heating and esterifying glycerol and stearic acid. According to the purity, it can be divided into monoglyceride (monoester content is 30% ~ 55%) and molecular distillation monoglyceride (monoester content ≥ 90%). Molecular distilled monoglyceride is mostly used in the production of ice cream. White or milky white powder or particle, HLB value is about 3.9 ~ 5.3. It is a water-in-oil emulsifier. It is a high-quality and efficient emulsifier, which has the functions of emulsification, dispersion, stability, foaming and starch aging resistance. The refining methods of monoglyceride are: (1) transesterification (glycerol alcoholysis of ester); (2) direct esterification; (3) Synthesis of fatty acids and propylene oxide; (4) Synthesis of fatty acids and glycidyl; (5) enzymatic method; (6) solvent method; (7) molecular distillation extraction method; (8) group protection law, etc.
There are two aspects in the development of monoglyceride: (1) In terms of manufacturing technology, directional synthesis is one of the development directions. (2) In terms of product quality, it is an inevitable trend that products meet the international standards of FCC4. The products are applied to the international market and other industries. 2. Lecithin Lecithin is widely found in animals and plants. It is a natural emulsifier and has important physiological functions and unique health care functions for human body. Most commercially available lecithin is soybean lecithin. Soybean phospholipids are extracted from soybean crude oil, which are light yellow to brown viscous liquid or white to light brown solid powder, and the HLB value is about 3.5. It is a lipophilic emulsifier. It is characterized by pure natural high-quality emulsifier, the only emulsifier with unlimited dosage. It has strong emulsifying, wetting and dispersing functions, and has a good medical and health care function. Lecithin can be extracted by different methods, and the performance and cost of different products vary greatly. For example, soybean phospholipids produced by acetone precipitation method consist of 5 1% phosphatidylcholine, 34% phosphatidylethanolamine, 19% phosphatidylinositol and 6% other phospholipids. Phospholipids can be further separated by ethanol or short-chain alcohol, and the alcohol insoluble substance obtained is mainly phosphorylcholine. Lecithin can also be hydrolyzed by enzyme treatment or dissolved in water by hydrogen peroxide reaction. Therefore, developing new extraction methods and production processes is the development trend of lecithin products. Drying step is the key to determine the quality of soybean lecithin. The latest patented technology can ensure the quality of soybean lecithin and reduce the cost. Other developments of lecithin, such as the reaction between diglycerides and phosphorus pentoxide, and synthetic phospholipids neutralized by ammonia, have been applied to chocolate products. 3. Sucrose ester Sucrose ester is the abbreviation of sucrose fatty acid ester. Its sugar residue gene contains many hydroxyl and ether bonds, showing hydrophilicity, while its fatty acid group shows a certain lipophilic ability. Therefore, it has good emulsifying ability, connecting water and fat, thus forming a stable emulsion.
Sucrose ester is white or yellowish brown powder or colorless to yellowish viscous liquid, which is soluble in ethanol and acetone. Monoesters are soluble in hot water, but diesters and triesters are insoluble in water. When dissolved in water, it has certain viscosity and wettability, and has good emulsifying effect on oil and water, and its hydrophilicity is stronger than other emulsifiers. The HLB value of sucrose ester is 3 ~ 15, which has the characteristics of wide hydrophilic and lipophilic balance value range, wide applicability and excellent emulsifying performance. Highly hydrophilic products can make oil-in-water milk chicken liquid very stable, and can improve emulsification stability and whipping foaming when used in ice cream. It has a special effect on starch, obviously improves the gelatinization temperature of starch and has a significant anti-aging effect. Because of its weak high temperature resistance and high price, it is generally used in conjunction with other lipophilic emulsifiers, such as monoglyceride in food production at the mass ratio of 1: 1. 4.Span and Twain series products
Span 60 is the trade name of sorbitan monostearate, which is obtained by the reaction of stearic acid and sorbitan anhydride. Span 60 is a light milky white to brownish yellow hard waxy solid with HLB value of 4.7, and it is a lipophilic emulsifier. Its characteristics are strong emulsifying ability, good water dispersibility, prevention of oil crystallization, and good synergistic effect when compounded with other emulsifiers. However, Span 6O has a strong caramel flavor, which affects the flavor of the product. At present, the product quality has been obviously improved, and there is an obvious price advantage, so the usage will increase. Polyoxyethylene sorbitan monooleate, also known as polysorbate 80, with the trade name Tween 80, is sorbose. & gt
Question 2: What emulsifiers are used in food? Emulsifiers are substances containing hydrophilic groups and lipophilic groups, which are between oil and water, and are mostly esters.
1. Glycerol fatty acid ester is a white to yellow toner, flake, granule, wax block or semi-flowing viscous liquid with no smell or special smell. It is a common emulsifier in food and feed.
2. Sucrose fatty acid ester is a tasteless or slightly odorous white to yellowish brown powder, block or colorless to yellowish viscous resin. Commonly used as food and feed emulsifier.
3. polyoxyethylene fatty acid sorbitol ester is a white to brown liquid, semi-fluid or waxy block.
Question 3: What is the use of emulsifier in food? The function of emulsifier is to form a film or an electric double layer when it is dispersed on the surface of the dispersion, which can charge the dispersed phase, thus preventing the small droplets of the dispersed phase from agglomerating with each other and making the formed emulsion more stable. For example, a certain amount of emulsifier is added to the original pesticide (solid) or crude oil (liquid), and then they are dissolved in organic solvents to make a transparent liquid, which is called emulsifiable concentrate. Commonly used emulsifiers are: surfactant, which has high oil-water equilibrium coefficient and is suitable for preparing water-in-oil emulsion; Low oil-water equilibrium coefficient, suitable for preparing oil-in-water emulsion; Natural emulsifiers are mostly hydrophilic gums, which can improve the viscosity of continuous phase and increase the stability of emulsion, and are suitable for preparing oil-in-water emulsion, solid particle emulsifier and auxiliary emulsifier.
Question 4: Commonly used food emulsifier varieties Bread quality improvers The most commonly used emulsifiers are sodium stearoyl lactate (ssl), calcium stearoyl lactate (csl), diacetyl tartaric acid monoglyceride (datem), sucrose fatty acid ester (se) and distilled monoglyceride (dmg). Through the interaction between starch in flour and protein, various emulsifiers form complex compounds, which can strengthen gluten, improve processing performance, improve bread texture and prolong shelf life. The addition amount is generally 0.2% ~ 0.5% (based on flour). Sodium/calcium stearoyl lactate (ssl/csl) has the function of strengthening tendons and keeping fresh. On the one hand, it strongly interacts with protein to form gluten protein complex, which makes the gluten network more detailed and elastic, improves the gas retention 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 its volume, but its excellent effect will be weakened when it is compounded with other emulsifiers. Diacetyl tartaric acid monoglyceride (datem) can have a strong interaction with protein, which can improve the gas retention of fermented dough, thus increasing the volume and elasticity of bread, especially when making soft flour. If only from the perspective of increasing bread volume, datem has the best effect among many emulsifiers, and it is also an ideal way to replace potassium bromate. Sucrose fatty acid ester (se) is the most commonly used bread quality improver, which can improve the crispness of bread, improve the viscosity of starch paste, the volume and honeycomb structure of bread, and prevent aging. When making bread with refrigerated dough, adding sucrose ester can effectively prevent dough from denaturation during refrigeration. The main function of distilled monoglyceride (dmg) is as a tissue softener of bread, which has the functions of anti-aging and preservation. It is often used in combination with other emulsifiers to play a synergistic role.
Question 5: What is the name of the food emulsifier? The largest demand for food emulsifier is fatty acid monoglyceride, followed by sucrose ester, sorbitol ester, soybean phospholipid, lauric acid monoglyceride and propylene glycol fatty acid ester.
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Question 6: What foods are emulsifiers mainly used in? There are too many kinds of emulsifiers. Different emulsifier varieties have different food names. General emulsifier can be used in milk and dairy products, cream, chocolate and related products, ice cream, wet flour products, candy and so on.
Question 7: Basic function of food emulsifier: Food emulsifier: a food additive, which can significantly reduce the interfacial tension between oil and water after being added to food, and make immiscible oil (hydrophobic substance) and water (hydrophilic substance) form a stable emulsion. The role of emulsifier: surfactant, reducing interfacial tension and forming protective film on the surface of dispersed phase. The role of emulsifier in food: emulsification; Blister; Pause; Demulsification and defoaming; Complexation; Crystallization control; Wetting; Lubrication.
Question 8: What is the emulsifier in food? Does it contain milk? A beverage contains emulsifier. 1. food emulsifier refers to a substance that can improve the surface tension between various phases in the emulsion system and form a uniform dispersion or emulsion, also known as surfactant. In other words, it is a kind of food additive, which can change the supplementary liquid into a uniform dispersed phase (emulsion). Adding a small amount can significantly reduce the interfacial tension between oil and water and produce emulsification.
Second, there is no milk in the emulsifier.
3. Emulsifier is a widely used additive. It is normal to use in drinks, which can prevent the "stratification" of drinks.
Fourth, the previous screenshot of GB2760
Question 9: What are the commonly used food emulsifiers? How much is HLB worth? HLB:3 to 5,
It is estimated that this is your first contact with emulsifier. I suggest you look at the theoretical basis of emulsification first.
Commonly used food emulsifiers: fatty acid glycerol, fatty acid propylene glycol ester, sorbitol fatty acid ester, etc.
Question 10: What exactly is a food emulsifier? Sodium dihydrogen phosphate or disodium hydrogen phosphate is a common food emulsifier. Emulsification is not to decompose oil, but to add substances that are both water-soluble and oil-soluble into the water-oil mixing system to make water-oil * * * soluble.