An emulsifying agent is a material which can improve the surface tension between the constituent phases in the emulsion and form a uniform dispersion or an emulsion. It can stabilize the physical state of the food, improve the food structure, simplify and control the food processing process, improve the flavor, taste, improve food quality, extend shelf life and so on. Emulsifier from the source can be divided into two categories of natural and synthetic products.

Emulsifying ability, dosage increased continuously. The application and development of food emulsifier has been developed by a single variety of the demand structure tends to compound type, that is, the production of a variety of basic emulsifier compound with a number of varieties, to play its synergistic effect. The widely used emulsifier in our country has the bread improving agent, cake foaming agent and so on.

Edible emulsifier is a kind of food additive which is consumed by a large amount of food. Many varieties of licensed products in various countries are introduced as follows:

Dicalcium phosphate, potassium citrate, sodium pyrophosphate two hydrogen two. The potassium citrate and calcium hydrogen phosphate as the emulsifier can be used for milk and milk products, jelly, jam, meat and tinned pastry. It is also used for the cheese emulsification, citrus preservation. For such as flour, cake, pastry, baking products of the agent, mixed type of bread, fried food, modified agent. Used for biscuits, milk powder, cold drinks, ice cream powder. As a nutritional supplement or quality improvement agent. Below we introduce them as emulsifier have what effect?

Edible emulsifier has the following functions in addition to emulsification:

1 to prevent aging and improve the quality of products.

2 interaction with protein to improve the network structure of dough, strengthen the gluten network, enhance toughness and resistance, so that the protein has flexibility, increase the volume.

3 anti adhesion and anti melting in the crystal outside the crystal formation of a layer of protective film, to prevent air and water intrusion, improve the moisture resistance of products to prevent deformation of products, while reducing the viscosity of the system to prevent the melting of candy.

4 increase the lubrication of starch and protein, increase the flow of extruded starch products and facilitate the operation.

5 to promote the dispersion of liquid in the liquid, the preparation of emulsion system, improve product stability.

6 reduce the liquid and solid surface tension, so that the liquid quickly spread to the entire surface, is an effective lubricant.

. modified fat fat crystals crystal has a variety of crystal structures and the beta crystalline form is common and stability, due to the large crystal particles, high melting point, is not suitable for baking products, easy to produce sand emulsifier can control crystal trait size and growth rate, beta stable crystal form, which converts become beta crystal form, improve the fat in the solid matrix of product structure, to decorate with margarine, cream, chocolate and effect is obvious.

. stable bubbles and inflation effect of saturated fatty acids containing emulsifier, has a stabilizing effect on aqueous foam, foam stabilizer can do to, make the product form a solid aerosol colloid, thereby enhancing the porous products, improve quality.

. anti emulsification consumption bubble function is required in some of the processing in the process of emulsion breaking and defoaming, while the opposite effect of emulsifier adding, to destabilize the emulsion of balance, containing unsaturated fatty acid emulsifier has inhibitory effect on the bubble, do consumers foam agent used in dairy processing.

10 the effect of the emulsifier can be used as a surface coating method for the preservation of fruits.

Emulsifier in food processing for the following aspects:

1. Baking and starch products high speed dough, increase the gluten network, promote aeration and improve foamability, made of baked food fine structure; increase the volume, so that the expansion is loose and soft; maintain moisture, prevent aging, ease of processing, to extend the shelf life. In the pastry to make fat evenly distributed, to prevent oil leakage, improve taste, improve brittleness, and can reduce the use of eggs (the amount is generally 0.3%~1%)

2 ice cream to enhance the emulsification, shorten the mixing time. For inflation and stable foam, make the product produce tiny ice crystals and uniform distribution of tiny bubbles and increase the specific volume, improve the thermal stability, in order to get texture dry, loose, conformal good, smooth surface of ice cream products. Dosage of 0.2%~0.5%.

3 artificial cream to improve oil water compatibility, the water fully emulsified dispersed, improve the stability of the emulsion, the amount of 0.1%~0.5%.

4 chocolate chocolate increased friction between particles and fluidity, decrease the viscosity, increase the fat, prevent frost. Improve thermal stability, improve product surface smoothness.

5. Candy fat evenly dispersed, massecuite increased liquidity and easy incision and separation, improve production efficiency, improve product quality, reduce viscosity, improve the taste.

6. Gum improve binder miscibility, uniform, improve the plasticity and brittleness, prevent the production of adhesive, so as to improve the production efficiency, modified emulsified spice and dispersion, improve the flavor, oil is generally pack water-based emulsifying effect is better. Dosage of 0.5%~1%.

7 vegetable protein drink stable oil layer, the preparation of stable emulsion.

8 emulsion flavor stability of natural spices oil emulsion, to prevent the loss of flavor products.

9 other solubilization and dispersing agent as water insoluble in condiment. Convenient food can improve the solubility, extend the preservation period.

Note the use of the following:

1 different HLB value of the emulsifier can be prepared for different types of emulsion, the choice of suitable emulsifier is the basic guarantee for the best results.

2 as a result of compound emulsifier