Food emulsifiers for bread cakes and steamed rice:
Wen | China. Chief Baked Food Engineering Dr. Du Dechun
Keywords: HIB, OW/WO
What is an emulsifier?
An emulsifier is a surfactant with hydrophilic and oleophilic groups in the molecules. In order to indicate the hydrophilicity or lipophilicity of the emulsifier, the "hydrophilic oleophilic equilibrium value (HLB value)" is usually used, and the lower the HLB value, the stronger its lipophilicity; conversely, the higher the HLB value, the stronger its hydrophilicity. The HLB values of various emulsifiers are different, and in order to obtain a stable emulsion, it is necessary to choose a suitable emulsifier.
GB2760-2014 What emulsifiers can be used?
Emulsifier refers to the substance that can improve the surface tension between the various constituent phases in the emulsion to form a uniform dispersion or emulsification, and the food emulsifier is one of the 22 types of food additives specified in GB 2760-2014 "Food Additive Use Standards". The amount of food emulsifier accounts for about 1/2 of the total amount of food additives, is the largest amount of additives used in the food industry, occupies an important position in food production and food processing, and almost all food production and processing involve emulsifiers or emulsification. Food emulsifiers are a class of multi-functional and efficient food additives, in addition to having typical surface activity, they also have defoaming, thickening, stabilization, lubrication, protection and other effects in food.
What is HIB value vs WO/OW?
According to the HLB value, the emulsifier is divided into two categories: water-in-oil type (W/O type, that is, lipophilic type) and oil-in-water type (O/W type, that is, hydrophilic type). The former disperses water into oils, such as glyceryl monostearate; the latter disperses oils into water, such as sucrose esters, soybean phospholipids, etc. According to the characteristics of the hydrophilic base of the emulsifier, it can be divided into ——
Emulsifier effect:
Emulsification
Anti-aging effect
Foaming and defoaming effect
Solubilizing effect
Moisturizing effect
Soft effect.
Benefits of emulsifiers:
Food emulsifier: After being added to food, the tension between the two-phase interface between oil and water can be significantly reduced, so that the mutually incompatible oil (hydrophobic substance) and water (hydrophilic substance) form a food additive that stabilizes the emulsion.
The role of emulsifiers:
Surfactant, reduces interfacial tension, forms a protective film on the surface of the dispersed phase.
Emulsifier effects in food:
Emulsification, foaming, suspension, demisting and defoaming, complexation, crystallization control, wetting, lubrication.
Bread, cakes, steamed buns, noodles, dumplings, frozen baked goods emulsifier (HIB):
Commonly used emulsifier types:
Sucrose fatty acids
Sodium casein
Span 80
Span 40
Plate 20
Modified soy phospholipids
Triglycerides monohard fatty acids
Propylene glycol fatty acid ester
Sodium stearoyl lactate
Potassium stearate
Twain 40
Twain 20
Twain 60
Mono(bis)glyceryl biacetylate bitartrate
Xylitol anhydride monopalmitate
Calcium stearoyl lactate
Molecular distillation of monoglycerides
SP
Cake emulsifier
Cake compound oil.
For more cake bread and pasta emulsifiers, please watch the author's original "Food Emulsifiers. HIB》.