What is emulsifier

When we prepare our own salad dressing, we use egg yolk to mix cooking oil and water into a uniform, non-layered sauce, which uses the emulsifying lecithin in the egg yolk, which is a natural emulsifier. Emulsifiers are widely used in pastries, margarine (China food Ingredient) supplier , ice cream, beverages (China food flavour supplier) , dairy products, chocolate and other foods we are familiar with. If used in pastry, it can evenly disperse fat and prevent oil from seeping out (China food flavour wholesale) . When used in ice cream, ice cream products with dry texture, loose texture, good shape retention and smooth surface can be obtained.

Emulsifier is a substance that can improve the surface tension between various phases in emulsifier and form uniform dispersion or emulsifier (China food flavour supplier) .

Emulsifier refers to a substance that can uniformly disperse two or more immiscible fluids (such as oil and water) into emulsions (or emulsions). It is a kind of surfactant with hydrophilic and hydrophobic groups. Food emulsifier is a kind of multi-functional and efficient food additive, which not only has typical surface activity, but also has many other functions in food: defoaming, thickening, lubrication, protection and so on. Emulsifier plays an important role in food production and processing. It can be said that almost all food production and processing involve emulsifier or emulsification. Only a small amount of it can significantly reduce the oil-water interfacial tension and form a uniform and stable dispersion or emulsion.

There are 65 kinds of emulsifiers used in food production all over the world, which can be divided into natural emulsifiers and synthetic emulsifiers according to their sources. Such as soybean phospholipid, sodium caseinate as natural emulsifier, sucrose fatty acid ester, Span 60, calcium stearyl lactate as synthetic emulsifier.