Various single emulsifiers often have limitations in nature. To achieve a comprehensive desired effect, it is necessary to compound, lengthen, or achieve synergistic effects.
The compounding of the food emulsifier is a compound prepared by adding several emulsifier food additives according to a certain processing technology, and adding to the food can improve the quality, taste or processing technology of the food.
There are three types of food emulsifier compounding:
1. Compounding food additives with different functions such as emulsifier, thickener, quality improver and preservative, playing a multifunctional role;
2. Compound with different functions in the emulsifier are compounded. Because of their different effects, they can be superimposed after compounding, which is significantly larger than the function of a single variety;
3. According to the special processing and application requirements, an emulsifier is mainly used with one, two or more kinds of fillers or dispersants are added as auxiliary agents. For example, a polyol ester of a high-carbon saturated fatty acid has a good emulsification effect, but such an emulsifier has a high melting point and is used at about 70 Celsius, so that it is inconvenient in production. These emulsifiers are pre-dissolved in water, and then added with appropriate amount of starch, colloidal substances, preservatives, etc., after drying and pulverizing to form a composite with a low melting point.The product can be emulsified below 15 Celsius, which is very convenient for use in production.