Emulsifier plays an important role in food processing, which makes the food tongue feel smooth and keep the texture. Combining with starch to prevent aging and improve product texture; interacting with protein to enhance dough network structure, strengthen gluten network, enhance toughness and resistance, make protein elastic and increase volume; improve crystal structure; stabilize bubble and inflation; reduce surface tension of liquid and solid, and make liquid quickly spread to all surfaces, which is an effective lubricant Keywords demulsification and defoaming; improve the stability of emulsion.
Emulsifier can stabilize the physical state of food, improve the organizational structure of food, simplify and control the food processing process, improve the flavor and taste, improve the quality of food, and extend the shelf life. It is widely used in baking, cold drink, candy and other food industries.
Precautions for using emulsifier:
1. emulsifiers with different HLB values can prepare different types of emulsions. Choosing the right emulsifier is the basic guarantee for achieving better results.
2. Due to the synergistic effect of the composite emulsifier, the composite emulsifier is usually used, but the difference between the high value and the low value of HLB should not be greater than 5 when choosing the emulsifier "pair", otherwise the best stable effect will not be obtained.
3. Before the emulsifier is added into the food system, it should be fully dispersed or dissolved in water or oil to make a slurry or emulsion. There are three ways to prepare the emulsion:
(1) The emulsifier is directly dissolved in water, and the oil is added under intense agitation.
(2) The emulsifier is dissolved in the oil phase (heated) and water is added directly.
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