The charm of emulsifiers
Food emulsifier refers to a substance that can improve the surface tension between the various constituent phases in the emulsification system to form a uniform dispersion or emulsified body, also known as a surfactant. In other words, it is a food emulsifier that transforms the complementary and compatible liquid quality into a uniformly dispersed phase (emulsion). Adding a small amount can significantly reduce the interfacial tension of the oil and water phases and produce an emulsifying effect.
Food emulsifiers are often misunderstood by ordinary consumers, but they are often seen in life. Emulsifiers are actually like coordinators between food ingredients, allowing the ingredients to better integrate, maintain unity, and not split easily. The history of the use of food emulsifiers is not long. It started when Americans added lecithin to bread in the 1920s. Now, foods such as beverages, dairy products, candies, pastries, breads, etc. all need food emulsifiers.
Emulsifiers are also widely used in baked goods. In the dough mixing stage, the emulsifier can enhance the dough's endurance to mechanical processing, improve the dough elasticity, toughness, strength and mixing power, reduce the degree of dough damage, make various raw and auxiliary materials dispersed and mix uniformly, form a homogeneous dough, and improve the dough Water absorption.
