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food emulsifying agent
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nature : encourage independent solution of liquid (such as oil and water) to form a stable emulsion of the additive. With hydrophilic molecule-based and pro-oil-based, easy oil in the water and the formation of interfacial adsorption layer. Emulsion from the dispersion medium, decomposition and emulsifier composition. Oil-molecules (oil / water or O / W) and water - in-oil (water / oil or W / O) two. General strongly hydrophilic emulsifiers into the oil / water emulsion type, the strong pro-oily water into the emulsifier / oil-emulsion. To show the hydrophilic emulsifiers and lipophilic balance, which is commonly used HLB (hydrophilic-balance). HLB value of the smaller, more lipophilic; HLB value, the greater the more hydrophilic. Fatty acid esters of fatty acids means fatty acid monoglyceride, two fatty glyceride 3 fatty acids and glycerides, no emulsified role. As the use of emulsifiers, mostly for single-stearin glyceride, single-palmitic acid glyceride, such as single-lauric acid glyceride. China now allows the use of a single hardware sprig glycerides, the majority of water - in-oil emulsion, divided by the emulsion is a non-ionic surfactant, safe and harmless. Right foods are emulsifying, dispersing and impact of crystal formation role. For candy, chocolate, with ghee, margarine, bread, noodles and other food, but also may be used to make tofu at the defoaming agent. In addition, sucrose fatty acid ester, sorbitol fatty acid anhydride acid, lecithin, available for selection.


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More Detailed Data:
1) emulsifying agents for food
2) emulsifying agent;emulsifier
3) emulsifying agent;emulsifier
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Notice Some description was translated by software and the data is only as a reference.
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