What is the effect of food emulsifiers on food? In order to figure out this concept, we must know that what emulsifier is.
Food emulsifier: To add food emulsifier to the food, the interfacial tension between the oil and water phases can be significantly reduced, and the mutually incompatible oil (hydrophobic substance) and water (hydrophilic substance) form a food additive which stabilizes the emulsion.
The role of emulsifiers:
A surfactant, a reduced interfacial tension, and a protective film formed on the surface of the dispersed phase.
The role of emulsifier in food:
Emulsification; foaming; suspension; demulsification and defoaming; complexation; crystallization control; wetting;
The most used emulsifiers for bread quality improvers are sodium stearoyl lactylate (SSL), calcium stearoyl lactylate (CSL), diecetyl tartaric acid esters of mono-and diglyceride (DATEM), and distilled monoglyceride (DMG). Various emulsifiers interact with starch and protein in flour to form complex complexes, which can enhance gluten, improve processing performance, improve bread tissue, and prolong the shelf life. The addition amount is generally 0.2% to 0.5%. Flour meter).
Sodium stearoyl lactylate/calcium (SSL/CSL)
It has the function of preserving fresh gluten. On the one hand, it interacts strongly with proteins to form a gluten protein complex, which makes the gluten network more delicate and elastic, improves the air holding capacity of the yeast yeast dough, and increases the volume of the baked bread; on the other hand, with the linear chain The starch interacts to form an insoluble complex that inhibits the aging of the amylose and maintains the freshness of the baked bread. Ssl/csl can increase the softness of the bread while increasing the bread volume, but when used in combination with other emulsifiers, its excellent effect will be weakened.
Diacetyl tartaric acid esters of mono-and diglyceride (DATEM)
It can strongly interact with proteins, improve the gas holding capacity of the fermented dough, and thus increase the volume and elasticity of the bread. This effect is more obvious when the soft flour is prepared. Datem is the best among many emulsifiers, and is an ideal way to replace potassium bromate, simply by increasing the bread volume.
Distilled monoglyceride (DMG)
The main function is as a soft tissue for bread tissue, which plays an anti-aging and fresh-keeping role on bread, and is often used in combination with other emulsifiers to synergistically enhance the effect.