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The amount of food emulsifier kue accounts for about half of the total amount of food additives, making it the most commonly used additive in the food industry. It plays an important role in food production and processing, and nearly all food production and processing involves emulsifier kue or emulsification. Food emulsifier kue is a multifunctional and efficient food additive, which, in addition to having typical surface activity, also has de-foaming, thickening, stabilizing, lubricating, and protecting functions in food.
Emulsifier kue, as an efficient food additive, is widely used, and its main functions are as follows:
Due to the amphiphilic nature of emulsifier kue itself, it can increase the affinity between food components, reduce interfacial tension, improve food quality, and improve the processing performance of food raw materials.
It forms complexes with starch, providing better crumb structure, increasing the volume of food, preventing aging, and preserving freshness.
Used as a fat crystallization modifier, emulsifier kue controls the crystallization structure of fat in food, improving the mouthfeel quality of the food.
It interacts with proteins and fats in raw materials to enhance dough strength.
It is used for aeration, stabilizing and improving the structure of bubbles, enhancing the internal structure quality of food, and making the food release fragrance faster.
Emulsifier kue improves food water retention, making the product softer and allowing food to gain weight.
It replaces expensive ingredients, thus reducing costs.
The emulsified nutrients are more easily absorbed by the human body, and some emulsifier kue have bactericidal and preservative effects.
It forms a stable structural organization with proteins, preventing moisture loss and preserving freshness in proteins.
It forms a sequential chain structure with amylose, fats, oils, proteins, and water-soluble nutrients, reversing the aging speed of fermented dough products or reversing the starch aging speed in various rice and wheat food doughs.
The HLB (Hydrophilic-Lipophilic Balance) value of various emulsifier kue is a crucial reference for selecting emulsifier kue. Based on practical experience, emulsifier kue with a slightly higher pH value should be selected, which can achieve the expected effect of improving emulsifier kue stability.
The ideal emulsifier kue should have strong affinity for both the aqueous and oily phases. Therefore, in applications, emulsifier kue with high HLB values and low HLB values are often mixed to produce a synergistic effect. Generally, the difference in HLB values between emulsifier kue types should be within 5.
When choosing water-soluble emulsifier kue, the greater the similarity between the emulsifier kue's lipophilic group and the organic solvent structure in the emulsifier kue, the better the emulsification effect and the smaller the required amount.
In use, emulsifier kue should be combined with thickeners and relative density regulators to enhance the stability of the emulsifier kue.
