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| Product Name: |
Compound Emulsifier
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| Supply Ability: |
3000tons/year |
| Related proudcts |
emulsifier, noodle, |
| Specifications |
SGS, GB |
| Price Term: |
FOB |
| Port of loading: |
Qingdao,China |
| Minimum Order |
1 |
| Unit Price: |
000 |
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Effects of Emulsifier In Food
1. Emulsification It makes two kinds of immiscible liquid form stable emulsion, such as vegetable protein drinks, milk drinks.
2. Complex of Starch and Protein In Emulsifier molecules,linear amylose combined with long-chain fatty acids into emulsifier, starch composite, which can prevent the aging of starch, keep the bread cake, steamed buns fresh and soft for a?long time; reduce the boiled starch precipitation, keep the noodles soup clean. Hydrophilic group of emulsifier and amino acid of protein binding, while lipophilic group and nonpolar amino acid binding, it can strengthen the gluten network structure, enhance toughness, elasticity of the noodles, prevent noodles to break off. By increasing air mixing volume in bread, cake, steamed buns, the volume of products is increased, and the products become more bulky; soft.
3. The improvement of the structure of crystalline material Emulsifier has the control action to formed, crystalline, precipitated of solid fat of crystals. In chocolate, for example, emulsifier can promote the crystallization of cocoa fat become fine, uniform; adjust the crystalline form of cocoa butter, by the way of changing unstable, low melting point Y-a-B polymorph into the stability, high melting point one, thus to improve heat resistance and stability of the chocolate, prevent blooming, whitening.
4. The mediation effect of viscosity
5. Foaming, gasing
6. Defoaming, Demulsification
7. Wetting Action
8. Lubrication Action
9. Solubilization
10. Other Effects such as antibacterial, thickening, anti-splashing, etc.
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Application
????It can be widely used in food industry, improve the flavor, taste and the quality of the foods. Using in bread, cake, steamed buns and other foods, it has freshening white, increased volume, soft and anti-aging effects, also have the special effect of enhancing strength and increasing flexibility of the dough. The utility model is especially suitable for the use of flour in bread production in |
| Company: |
MingChuang(Henan)Industry&Trade co.,Ltd
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| Contact: |
Mr. Kevin Shen |
| Address: |
No.1319 Hanghai East Road, Economic Development Zone,Zhengzhou |
| Postcode: |
450000 |
| Tel: |
86-0371-60113888 |
| Fax: |
86-0371-60119888 |
| E-mail: |
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