Emulsifiers improve and stabilize nature of different food

In order to reduce the effects of differences in raw materials and optimize the production process, different methods of adding food additives are used. Such as emulsifier, it is not the only means to achieve these requirements, but it is one of the very important way.

Nowadays food must cater to a wide variety of fast paced lifestyle. Due to the busy lives, consumers not only need quick, convenient and easy to prepare food, but also need its delicious taste. In order to guarantee consistently high quality and wide range of applications, emulsifier plays an important role in this issue.

Some well known emulsifiers are approved can be used in food. Lecithin is derivatives of Glycerin and phosphoric acid ester - glycerol phosphatides. Main application of lecithin is in chocolates, baked goods and mayonnaise production. Glycerol-polyethylene ricinoleate PGPR (E476) is mainly used in the production of chocolates and candies.

Another important emulsifier is diacylglycerol (E471). Their synthesis is very simple: different fatty acid reacts with excess Glycerin purification. Monoglycerides are widely used in all kinds of industrial food production. As a basis for many special types of emulsifiers, organic/natural fatty acid are many. For example, with acetic acid esterification to form acetic acid glycerol ester - ACETEM. Polyoxyethylene water sorbitol monoglyceride (E433) is a very promising and effective emulsifying agent. However, it is only approved for use in beverage and cannot be used for other foods in some European countries.

Emulsifiers play a stable role in the production, storage and consumption. What' s more, they affect uniformity, viscosity and structure features in food production, most importantly, they can often change the taste of food. Even some emulsifiers can extend the shelf life of the product.

Everyone eat bread in the daily life, and emulsifiers mainly interact with the two ingredients of flour - starch and gluten. The aging of bread is mainly caused by the loss of starch, but add monoglycerides, SSL and CSL, can slow down the aging process so as to extend the shelf life of bread. Another two important advantages of emulsifying agent are increase the volume of bread and makes the bread soft.

You may not know emulsifying agents in the complex ice cream making process have many functions. A typical ice cream has five different two-phase systems: well dispersed cellulite; dispersed well and very small bubbles of bubble; colloidal solutions of milk proteins; carbohydrates and solution of minerals and suspension of crystals.

As a result, emulsifying agents are widely used in food. Emulsifiers improve and stabilize nature of different food, then the food is more delicious and high quality.