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Classification, function and application of emulsifier in food industry
In today's society, people's standard of living has been improved, and more attention has been paid to the appearance, color, fragrance, sensory characteristics and variety of food while addressing basic dietary issues. In order to meet the needs of consumers, safe and high-quality food emulsifiers can be used.
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Take you to understand the emulsifier of food additives
Emulsifier is a kind of food additive, its main function is to reduce the tension of the oil-water two-phase interface, so that oil and water can form a stable emulsion. Emulsifiers can be divided into natural and synthetic two types, common natural emulsifiers include lecithin and soy phospholipids, and synthetic emulsifiers include glycerol monoglycerides. Emulsifier plays the role of emulsification, solublization, wetting and foaming in food processing, so it is widely used in food.
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Food additives are colorants, enzyme preparations, thickening agents, leavening agents and so on.
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