Mobile/WhatsApp:008618624993613

Email:sales@ntytrade.com

/ EN

imgboxbg

TECHNICAL SERVICES

___

All categories

Function of Emulsifier

  • Categories:R&D CENTER
  • Time of issue:2019-10-29 00:00:00
  • Views:0
Description:
Description:
Information

Function of Emulsifier

1. Emulsification

Many processed foods such as margarines, non-dairy creamers, beverages and cake batters are emulsions where one phase is dispersed in another. For example, a non-dairy creamer is an emulsion where a fat or oil is dispersed throughout an aqueous protein phase.

During the process, mechanical shear is facilitated by impellers or by homogenization and provides energy to disperse the fat phase. Emulsifiers can initially aid in the formation of the emulsion by reducing the surface tension for a given amount of energy, allowing a greater interfacial surface (smaller droplet size).

In certain cases, emulsifiers can also provide stabilization of the emulsion by various mechanisms such as particulate and electrostatic stabilization. These mechanisms are determined by the molecular structure and ionic nature of the emulsifier.

 

2. Dispersion

Water-insoluble fine powder like cocoa is difficult to disperse because small lumps tend to form on the surface of interface. Powders gradually aggregate and precipitate even after dispersing by shaking. Maintaining suspension of water-insoluble fine powder is called dispersion. When the dispersing material is liquid, we call it emulsion. Cocoa is produced by dispersing cocoa powders in water (O/W type emulsion), while chocolate is made by dispersing them in oil (W/O type emulsion).

Emulsifier adsorbed on the surface of insoluble fine powder changes the particle surface to be hydrophilic or lipophilic. This results in producing water or fats and oils at the outer layer and stabilizing of suspension by an increase in the affinity to water or oil in the outer phase.

 

3. Foaming

Foaming ability is one of the major characteristics of emulsifiers. When a solution containing an emulsifier is stirred, the emulsifier is adsorbed on the surface of the produced foam to make a mono-molecular layer and the foam outside of the solution makes a bimolecular layer of the emulsifier.

The film coating a bubble is about 100 times thicker than a bimolecular layer, but a bubble breaks off as soon as migration of liquid trapped between bimolecular films occurs. The addition of emulsifier enables foaming and stabilizes emulsion state of products, thus, smooth texture and expanded volume can be obtained. Typically, emulsifier for ability above is used for cakes, ice cream, moose, whipped topping, etc.

 

4. Anti-foaming / Defoaming

Emulsifier also has anti-foaming and defoaming ability. Anti-foaming or defoaming agents are used in food production where undesirable foaming may occur in the presence of protein, starch etc.

Anti-Foaming/Defoaming Agents Characteristics:

• water insoluble

• floatable on the surface because of its small specific gravity

• small surface tension and easy spreading on liquid surface

These characteristics lower the surface tension, and the foam will get thinner. As these agents spread on the liquid surface, all foam will be diminished.

 

5. Wetting

Wetting effects of emulsifier moisten the solid surfaces. If a solid material is mixed with an emulsifier or its surface spreads with an emulsifier, the surface then becomes hydrophilic.

 

6. Bacteriostatic Effects

Monoglycerides of middle chain fatty acid and some polyglycerol esters have specific bacteriostatic effects, and are used as bacteriostatic agents. They are typically used in hot vendor drinks, flour paste, and canned soup.

 

7. Interaction with starch

Emulsifiers with a long fatty acid chain form complexes with starch; the fatty acid chain penetrates the amylose helix and prevents starch retrogradation. Retrogradation is the mechanism responsible for staling of bread, so the use of emulsifiers can extend the shelf life. Another attribute of the use of emulsifiers in starch based products is the reduction of stickiness in reconstituted products such as pasta and instant mashed potatoes.

 

8. Interaction with protein

Emulsifiers with an ionic structure can interact with proteins, particularly wheat gluten. This interaction strengthens the gluten network in yeast raised dough, making it more stable against mechanical stress, resulting in increased volume and improved crumb structure.

 

9. Interaction with fat

Emulsifiers are fat-like substances and they influence fat in several ways. Emulsifiers can promote or inhibit crystallization, influence the crystal shape of the fat, and improve the dispersion of fat crystals inside the food product.

 

Scan the QR code to read on your phone

Committed to provide safe, high-quality, innovative and practical raw materials for the food industry at home and abroad. With the expertise and mature technology in the field of emulsifier and the correct grasp of the market, it rises rapidly.

CONTACT US

Mobile/WhatsApp:008618624993613

Tel : +86-371-67990260  

Fax: +86-371-67990270

Email : sales@ntytrade.com

Address : Dahe Industrial Park, Xingyang City, Henan Province, China

JOIN OUR NEWSLETTER

Subscribe to Additives News and keep up to date with all our activities and events.

Copyright©2019  Zhengzhou Dahe Food S&T Co., Ltd.       豫ICP备17051068号