Emulsifier refers to a food additive that can significantly reduce the interfacial tension between oil and water after adding to food, so that two phases (such as oil and water) that are incompatible with each other form a stable emulsion. Mainly used in creams and margarine, mayonnaise, ice cream, bread, chocolate candy and other products.
The role of the emulsifier: surfactant, reduce interfacial tension, form a protective film on the surface of the dispersed phase.
The role of emulsifier in food: emulsification; foaming; suspension; demulsification and defoaming; complexation; crystallization control; wetting; lubrication.
Food emulsifier is a very important food additive. Its presence or not directly affects the manufacturing process and quality of food. Its main role in food can be summarized as: not only can improve the quality of food, but also extend the shelf life of food. Improve the flavor and sensory properties of food, but also prevent food from deteriorating, easy food processing and preservation, and contribute to the development of new foods.
Is the emulsifier in food safe? Food additives are a high-profile aspect of modern foods, and their safety assessment is at the heart of management. The amount of food emulsifier should be within the specified range, and the emulsifier in such food is safe, which is the conclusion of a rigorous scientific experiment. Our current assessment is usually based on animal testing, the goal is to find the safest maximum dose, the emulsifier in the food is safe and can be used with confidence.
Is it harmful to consume emulsifiers? As mentioned above, as long as the amount of emulsifier in the food is within the scope of the state, it is generally harmless to the human body. Therefore, the emulsifier should be consumed in moderation. The raw materials produced by our company are mainly from palm oil. They are non-GMO green renewable raw materials. The raw materials we use are all high-quality raw materials certified by RSPO. At the same time, the scientific management of our production workshop, the continuous upgrading of production equipment, and the improvement of the quality of R&D personnel provide a solid guarantee for the production of qualified food emulsifiers. For example, our main product, DATEM, in the early stage of our production, we used the grinding process, the product is easy to agglomerate, the production loss is large, and it is difficult to store. Later, we upgraded the technology and adopted the process of molecular distillation and spray drying. The quality of our products is further improved, the state is better, the flow is better, and the controllability of particle size is further improved. As the market demand continues to change, our products are constantly being updated. When existing products cannot meet the actual problems of existing customers, we must make timely adjustments in research and development directions, so that our emulsifiers are closer. The market demand, we have done this, so that our products in the international market share is rising. Here, the promotion of liquid DATEM is taken as an example. As we all know, DATEM products have a low melting point and are more likely to agglomerate in summer. Our food emulsifier manufacturers and end customers suffer from it. The agglomeration causes us to be unable to use normally. The customer is very disgusted. We are the first to introduce the liquid DATEM, this product is basically There is no need to consider the problem of agglomeration, and it is easy to use, easy to transport, and easy to store. The market is currently highly accepted.
In summary, our food emulsifiers are safe and do not have to worry about food safety. We also produce a lot of emulsifiers, such as: DATEM, SSL, CSL, PGE, PGMS, PGPR, CITREM, ACETEM, LACTEM, etc. The quality of the products is very good, and the export volume is also good. If you have a need, please contact us.