Question 1: What types of food emulsifiers are there? It is characterized by its strong emulsifying ability, which can be emulsified by strong shaking in hot water and resist starch aging. Lecithin can be extracted by different methods. 3; 90%), monostearic acid glyceride, stable in shape, HLB value of 4, good water dispersibility and prevention of oil crystallization. It has strong emulsification and dispersion. 5. Its sugar residue gene contains multiple hydroxyl groups and ether bonds and is hydrophilic. It is insoluble in water and can be completely dispersed by strong mixing with water. It has significant anti-aging effects, moisturizing properties, and a special smell. It is a light yellow to brown viscous liquid or a white to light brown solid powder. For example, shorten fermentation time. It is characterized by a pure natural high-quality emulsifier, the trade name is Tween 80. Monoglyceride Monoglyceride, benzene, is a water-in-oil emulsifier with a slight special odor. Its full name is glyceryl monostearate. The current development of SSL and CSL is mainly in the application development of products. They are also the only emulsifiers that do not limit the dosage. They are ionic emulsifiers, which are white or milky white powder or fine particles. It has a certain viscosity when dissolved in water, therefore; (4) Synthesis method of fatty acids and glycidol, and then condensation with ethylene oxide. 7, also known as polysorbate 80, the alcohol-insoluble material obtained is mainly phosphorylcholine , using the latest patented technology to ensure the quality of soybean lecithin. 5, also known as a mixture of glycerol monostearate, foaming, dianhydride and partial esterification of oleic acid, is a yellow to orange oily liquid. Highly hydrophilic product that makes oil-in-water emulsions very stable, 19% phosphoinositol and 6% other phospholipids. It is generally used to make bread. According to 0% of the amount of flour, it is an oil-in-water emulsifier. It has a good synergistic effect when combined with other emulsifiers. It has sorbitol and mono- and lubricity. The product reaches the FCC version 4 international standard. Standards are the inevitable trend of development. Sucrose ester Sucrose ester is the abbreviation of sucrose fatty acid ester. It has a special effect on starch and affects the flavor of the product. It is soluble in ethanol. Polyoxyethylene sorbitan monooleate: 1 mass ratio is used in food production, and is generally used in combination with other lipophilic emulsifiers, with an HLB value of approximately 3. Due to its weak high temperature resistance and obvious price advantage, its HLB value is about 3 and it is easily soluble in vegetable oil when heated. Monoglyceride is obtained by heating esterification of glycerol and stearic acid. 5 Add 1, it has good emulsifying ability to connect water and fat, or react with hydrogen peroxide to make it water-soluble, propanol. Lecithin can also be hydrolyzed by enzymatic treatment; (5) Enzymatic method, which is a lipophilic emulsifier and appears as a white to yellowish flake solid. (2) Product quality. 4. It can improve the kneading resistance of bread raw materials. Monoglycerides are the most commonly used emulsifiers in the world and have excellent emulsification properties. The monoester is soluble in hot water, 34% phosphatidylethanolamine, and can be used in ice cream to improve emulsification stability and whipping foamability; (8) Group protection method, etc.; (6) Solvent method. 2. Lecithin Lecithin is widely found in animals and plants and is soluble in ethanol. Span and Tween series products Span 60 is the trade name of sorbitan monostearate. Sodium stearoyl lactylate (SSL) and stearoyl Calcium lactate (CSL) SSL and CSL are different from the above four non-ionic emulsifiers. They are steamed bun quality improvers and dispersants. According to purity, they can be divided into monoglycerides (monoester content is 30% to 55%) and molecular distillation. Monoglyceride (monoester content amp; ge) is difficult to dissolve in water, causing the gelatinization temperature of starch to rise significantly. It is obtained by the reaction of stearic acid and sorbitan anhydride, such as the reaction of diglyceride and phosphorus pentoxide. The vast majority of commercially available lecithin is soybean phospholipid, which has excellent emulsifying properties, foaming, HLB value of 15, softening and other excellent properties. Therefore, the phospholipids can be further extracted with ethanol or short-chain alcohol. Methods The performance and cost of different products vary greatly. The refining methods of monoglycerides have good medical and health care effects, and have important physiological functions and unique health care functions for the human body. Add 0 to the ingredients. Soybean lecithin is extracted and refined from soybean crude oil. For example, it can be combined with monoglyceride by 1, and its fatty acid group shows a certain lipophilic ability. It is characterized by a wide range of hydrophilic-lipophilic balance values, which reduces costs. At present, product quality has been significantly improved; (3) Fatty acid and propylene oxide synthesis method.
Other developments in lecithin: Soybean phospholipids manufactured by acetone precipitation method are composed of 51% phosphatidylcholine, stable and moisturizing. The development of new extraction methods and certain processes in manufacturing is the development trend of lecithin products. Molecularly distilled monoglycerides are mostly used in the production and dispersion of ice cream, and the price is relatively high. A compound of Tween and mixed monoglycerides. It can make the texture of ice cream firm, thereby forming a stable emulsion, and it is more hydrophilic than other emulsifiers...gt;gt;
Question 2: Commonly used types of food emulsifiers for bread The most commonly used emulsifiers as quality improvers are sodium stearoyl lactylate (ssl), calcium stearoyl lactylate (csl), diacetyl tartrate monoglyceride (datem), sucrose fatty ester (se), and distilled monoglyceride (dmg) wait. Various emulsifiers form complex complexes through the interaction between starch and protein in flour, which can enhance gluten, improve processing performance, improve bread texture, extend shelf life, etc. The added amount is generally 0.2 to 0.5 (calculated for flour). ). Sodium/calcium stearoyl lactylate (ssl/csl) has the effect of strengthening muscles and preserving freshness. On the one hand, it interacts strongly with protein to form a gluten protein complex, making the gluten network more delicate and elastic, improving the air-holding properties of yeast fermented dough, and increasing the volume of baked bread; on the other hand, it interacts with linear chains Starches interact with each other to form insoluble complexes, thereby inhibiting the aging of amylose and maintaining the freshness of baked bread. SSL/CSL can increase the volume of bread and improve the softness of bread, but when combined with other emulsifiers, its excellent effect will be weakened. Diacetyl tartaric acid monoglyceride (datem) can interact strongly with protein to improve the air-holding properties of fermented dough, thereby increasing the volume and elasticity of bread. This effect is more obvious when preparing soft flour. From the perspective of increasing the volume of bread, datem has the best effect among many emulsifiers and is also an ideal substitute for potassium bromate. Sucrose fatty acid ester (se) is the most commonly used bread quality improver. It can improve the crispiness of bread, improve the viscosity of starch paste, bread volume and honeycomb structure, and prevent aging. When using refrigerated dough to make bread, adding sucrose ester can effectively prevent the dough from denaturing during refrigeration. The main function of distilled monoglyceride (dmg) is as a bread tissue softener, which plays an anti-aging and fresh-keeping effect on bread, and is often used in combination with other emulsifiers to create a synergistic effect.
Question 3: What are the emulsifiers used in food? Emulsifiers are substances that contain hydrophilic groups and lipophilic groups, between oil and water, and are mostly esters.
1. Glyceryl fatty acid esters are odorless or special-smelling white to light yellow powders, flakes, granules, waxy blocks or semi-fluid viscous liquids. It is a commonly used emulsifier in food and feed.
2. Sucrose fatty acid ester is an odorless or slightly specific odor white to yellow-brown powder, block or colorless to slightly yellow 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 4: What are the commonly used natural emulsifiers in skin care products? I don’t know if you are asking about purely natural emulsifiers or emulsifiers from natural sources. Emulsifiers such as alkyl glycosides, glyceryl monostearate, and hydrogenated lecithin can be considered natural sources. Purely natural emulsifiers are generally not added to cosmetics because their emulsifying effect is too poor and they cannot stabilize the product very well. However, in food, egg whites are used as emulsifiers combined with some glyceryl monostearate for making ice cream.
Question 5: What is the use of emulsifiers added to food? The function of emulsifiers is that when they are dispersed on the surface of the dispersion, they form a thin film or an electric double layer, which can make the dispersed phase charged. This prevents the small droplets of the dispersed phase from coagulating with each other, making the emulsion formed relatively stable. For example, a certain amount of emulsifier is added to the original pesticide (solid state) or crude oil (liquid state), and then dissolved in an organic solvent. After mixing evenly, a transparent liquid can be made, called emulsifiable concentrate.
Commonly used emulsifiers include: surfactants. Those with higher oil-water balance coefficients are suitable for formulating water-in-oil emulsions; those with lower oil-water balance coefficients are suitable for formulating oil-in-water emulsions. Most natural emulsifiers are hydrophilic gums. It can increase the viscosity of the continuous phase and increase the stability of the emulsion, and is suitable for formulating oil-in-water emulsions, solid particulate emulsifiers, and auxiliary emulsifiers.
Question 6: The main products of emulsifiers are the emulsification stability, entrainment, foaming, viscosity, dispersion and dispersed phase conversion of baked products, which are formed after stirring, relaxing and baking processes. Dough structure is all related to the choice of emulsifier. It can be seen that choosing the most effective emulsifier is crucial to the quality of baked products. Mono- and diglycerides, sodium stearate, DATEM, Sorbitan esters of ftty acids, phospholipids, whey and soy protein, which are often used in the baking industry, are very economical and play an important role. acting emulsifier. When selecting emulsifiers, the HLB value that the product is suitable for should be considered. Emulsifiers with different HLB values ??are additive. When two or more emulsifiers are properly combined, the range of the original HLB value can be expanded and the applicable range of the emulsifier is increased. Therefore, the emulsification effect of mixed emulsifiers is the best, such as "mono- and distearic acid and palmitic acid glycerol" and other emulsifiers. Cake recipes often use high HLB emulsifiers such as sucrose esters, while phospholipids, mono- and diglycerates, SSL and DATEM are often used in bread dough. The demand for emulsifiers is gradually rising in the world market. The annual consumption of emulsifiers in the United States can reach 5 million US dollars. The largest market for emulsifiers is the bread industry, of which nearly 50% are monoglycerides. The annual world output of soybean lecithin is constantly rising, and it has amazing potential in pastries and snack foods. Adding an appropriate amount of emulsifier not only improves the internal structure of the baked goods, but also makes the baking quality more stable. I believe that with the continuous advancement of the baking industry, the research and development and application scope of emulsifiers will surely create a broader world. Food emulsifiers: The most demanded food emulsifiers are fatty acid monoglycerides, followed by sucrose esters, sorbitol esters, soybean lecithin, lauric acid monoglycerides, propylene glycol fatty acid esters, etc. Due to its adjustable degree of esterification and wide HLB value, sucrose ester can be used as both W/O and O/W emulsifiers, making it a very eye-catching emulsifier in the world. Soybean lecithin is a natural product. It not only has a strong emulsifying effect, but also has certain nutritional value and medicinal functions. It is an emulsifier worthy of attention and development. However, more research is needed on the purification and chemical modification of phospholipids. . The one used in my country is modified soybean lecithin. Sorbitol esters were developed earlier, and their annual consumption in the food industry accounts for about 10% of the total food emulsifiers. Monoglyceryl laurate (GML) is naturally present in breast milk and plays a protective role in the baby's health until the baby's own immune system is fully developed. Research has found that GML can not only be used as a food emulsifier and is widely added to baked goods to improve the quality of rice and flour products, but also GML is a safe, efficient, broad-spectrum antibacterial agent whose antibacterial effect is not affected by pH and has excellent For commonly used preservatives such as sorbic acid, benzoic acid, parabens and dehydroacetic acid, the development and application of a series of products based on glyceride are in the development stage. The consumption of glyceride derivatives in European and American countries accounts for about 1% of the total consumption. 20. Among them, the dosage of polyglycerol ester is increasing due to its wide HLB value range and strong emulsifying ability. The application and development of food emulsifiers has now shifted from the demand structure of single varieties to the compound type, that is, the production of several basic emulsifiers and their compounding to create many varieties to exert their synergistic effects. Emulsifier compound products widely used in my country include bread improvers, cake foaming agents, etc.
Edible emulsifiers are a type of food additives that are consumed in large quantities. There are many varieties approved for use in various countries. The varieties permitted for use in my country are introduced as follows: Monoglyceryl laurate (GML) Acetylated monoglyceryl fatty acid ester Stearoyl lactic acid Calcium diacetyl tartaric acid mono(di)glyceride Hydrogenated rosin glyceryl rosin glyceryl monostearate Glyceryl monostearate Hexapolyglycerol monostearate Modified soybean phospholipid Glyceryl caprylate Polyoxyethylene Sorbitan monolaurate Polyoxyethylene sorbitan monooleate Polyoxyethylene sorbitan monopalmitate Polyoxyethylene sorbitan monostearate Polyoxyethylene xylitol monostearate Propylene glycol fatty acid ester Potassium stearate Sodium stearyl lactylate Sorbitan monolaurate Sorbitan monooleate Sorbitan monopalmitate Sorbitan monostearate Sorbitan tri Stearate Acetate Isobutyrate Sucrose Sugar Ester Fatty acid sucrose ester, sucrose ester Tripolyglycerol monostearate Xylitol anhydride monostearate Natural emulsifier Olive-derived emulsifier is a safe, PEG-free , mild, 100% natural O/W emulsifier from renewable sources. It is very easy to prepare stable liquid crystal emulsions, with significant stability at both high and low temperatures...gt;gt;