Compound food emulsifiers improving function

- Jun 13, 2019-


 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.