The emulsifier can improve ( A substance that reduces) the surface tension between the constituent phases in an emulsion and forms a uniform dispersion. It is a type of surfactant with hydrophilic and hydrophobic groups. The emulsifying ability of an emulsifier is related to its hydrophilic and lipophilic abilities, that is, it is related to the number of hydrophilic and lipophilic groups in its molecule. If the hydrophilicity is greater than the lipophilicity, it will be an oil-in-water (o/w) emulsion, that is, oil is dispersed in the continuous phase water. The main role of emulsifiers in food processing:
⑴ Complexation of starch
⑵ Complexation of proteins
(3) Improvement of the structure of crystalline materials
(4) Foaming and aeration
⑸Lubrication
⑹ Demulsification and defoaming effect
⑺Improving the stability of emulsions Example:Emulsification The role of the agent in bread and cakes:
① Prevent the hydrophobic effect of amylose in flour, thereby preventing aging , rebirth;
②Reduce the viscosity of the dough and facilitate operation;
③Promote the formation of gluten tissue;
④ Improve foamability and make the pores dispersed and dense;
⑤ Promote the emulsification and dispersion of shortening to improve the texture and taste.
Precautions when using emulsifier:
① Different HLB value emulsifiers can prepare different types of emulsions, choose The right emulsifier is the basic guarantee for achieving the best results.
② Due to the synergistic effect of compound emulsifiers, they are usually usedCompound emulsifierBut when choosing the “right” emulsifier, you must consider that the difference between the high and low HLB values should not be greater than 5, otherwise you will not get the best stabilizing effect.
③ Before the emulsifier is added to the food system, it should be fully dispersed or dissolved in water or oil to make Slurry or emulsion.
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