| The conditions that emulsifiers should meet |
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| Emulsifiers are a type of substance that can form a stable emulsion from a mixture of two or more immiscible components. Emulsifiers refer to substances that can improve the surface tension between various constituent phases in emulsions, forming uniform dispersions or emulsions. Food emulsifiers are one of the 22 categories of food additives specified in GB 2760-2014 "Standard for the Use of Food Additives". Food emulsifiers are the most commonly used additives in the food industry and play an important role in food production and processing. Almost all food production and processing involve emulsifiers or emulsifying effects. The conditions that emulsifiers should meet 1. Strong emulsifying ability and the ability to form a solid emulsion film around the droplets; 2. Having a certain physiological adaptability, it should not produce short-term and long-term toxic side effects on the body, and has no local irritation; 3. Less affected by various factors; 4. Good stability. What are the four types of emulsifiers 1. Surfactants: O/W type: HLB 8-16; W/O type: HLB 3-6 (note: the HLB values for W/O are inconsistent before and after); (1) Anionic: Sodium dodecyl sulfate (SDS), stearate, oleate, etc. (2) Non ionic: Spirins (fatty acid sorbitanes), Tweens (polysorbate esters), sucrose stearates, benzyl esters, salsa, etc. 2. Natural emulsifiers - O/W: egg yolk, arabic gum, tragacanth gum, gelatin. 3. Solid particle emulsifier: (1) O/W type: magnesium hydroxide, aluminum hydroxide, silicon dioxide. (2) W/O type: calcium hydroxide, zinc hydroxide, magnesium stearate. 4. Auxiliary emulsifier: (1) Increase aqueous viscosity: MC, arabic gum. (2) Increase oil viscosity: Cetacanol, stearic acid. |
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