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.
