Emulsifier is a surfactant which has the polar (hydrophilic) group and the non-polar (lipophilic) group at the same time. The use of emulsifier could improve the surface tension between two or more components therefore to form a uniform and stable dispersion system. Emulsifier is also called as stabilizer and surface active agent. It is very important to many industries in the world.
In food products, food emulsifier plays important roles in lots of function areas. It is effective for improving the texture, mouth feelings, appearance and the shelf life of the food products, and therefore to improve the whole food product quality.
The main functions of the food emulsifiers are:
Functions | Food Examples |
Stabilization (W/O or O/W) | Margarine, salad dressing |
Emulsification | Coffee whiteners |
Aeration | Cakes, whipped toppings, icings |
Dispersion | Fillings, confectionery |
Fat crystal modification | Coatings |
Anti-staling | Yeast raised baked goods |
Starch complexing | Breads, dried potatoes, pasta |
Dough strengthener | Breads, rolls |
Dough conditioner | Breads, rolls |
Texture control | Cakes, breads |
Fat separation control | Peanut butter |
Fat agglomeration control | Ice cream, whipped toppings |
Clouding agent | Beverages |
Antispattering | Margarine |
Antisticking | Confectionery |
Wetting agent | Coffee whiteners |
Viscosity control | Chocolates |
Freeze-thaw stabilization | Whipped toppings, coffee whiteners |
Volume control | Breads, cakes |
Defoamer | Yeast, sugar |
Shelf life extension | Sausages, baked goods |
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