How to use food emulsifier correctly

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.