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| Application classification and characteristics of emulsifiers |
| Hits：1455 AddTime：2022/12/27 10:19:26 |
| Emulsifier is a common food additive in our life. What are the emulsifiers? Classification and selection of emulsifiers? You can learn about these problems together with the editor. 1、 What are the emulsifiers 1. Anionic emulsifier It is an emulsifier, such as carboxylates, sulfates and sulphonates, that ionizes in water to form anionic hydrophilic groups with alkyl or aryl groups. This type of emulsifier is most commonly used and has the largest output. Common commodities include soap, sodium stearate, sodium dodecyl sulfate and calcium dodecyl benzene sulfonate (structural formula is as follows). The anionic emulsifier is required to be used under alkaline or neutral conditions, and cannot be used under acidic conditions. When a variety of emulsifiers are used to prepare lotion, anionic emulsifiers can be mixed with each other or with nonionic emulsifiers. Negative ion type and positive ion type emulsifiers cannot be used in one emulsion at the same time. If mixed, the stability of the emulsion will be destroyed. 2. Cationic emulsifier To ionize in water to generate positive ionic hydrophilic groups with alkyl or aryl groups. This type of emulsifier has few varieties, and is all derivatives of amine, such as N-dodecyl dimethylamine, which can be used for polymerization. 3. Nonionic emulsifier As a new type of emulsifier, it is characterized by non-ionization in water. Its hydrophilic part is a variety of polar groups, including polyoxyethylene ethers and polyoxypropylene ethers. Its lipophilic part (alkyl or aryl) is directly bonded with oxyethylene ether. Typical products include p-octylphenol polyoxyethylene ether (structural formula is as follows). The oxygen atom on the polyether chain of non-ionic emulsifier can form hydrogen bond association with water, thus it can be dissolved in water. It can be used not only in acidic conditions but also in alkaline conditions, and has good emulsification effect. It is widely used in the production of chemicals, textiles, pesticides, petroleum and latex. 2、 Effect of emulsifier Emulsifier refers to the surfactant that can stabilize the emulsion. Therefore, after adding emulsifier into the oil-water system, water and oil can mix with each other to form a completely dispersed emulsion. Emulsifier can not only improve the stability of emulsion, but also determine the type of emulsion. The types of emulsions have expanded from the traditional oil in water and water in oil to multiple emulsions, non-aqueous emulsions, liquid crystal emulsions, chromogenic emulsions, gel emulsions, phospholipid emulsions and liposome emulsions. 3、 Use of emulsifier Various emulsifiers form complex complexes through the interaction of starch and protein in flour, which can strengthen gluten, improve processing performance, improve bread tissue, and extend the fresh-keeping period. The addition amount is generally 0.2%~0.5% After food emulsifier is added to food, it can significantly reduce the interfacial tension between oil and water, and make oil (hydrophobic substance) and water (hydrophilic substance) that are not compatible with food emulsifier form a stable emulsion of food additives. Precautions for use: 1. Different types of lotion can be prepared by emulsifiers with different HLB values, and selecting appropriate emulsifiers is the basic guarantee for obtaining the best effect. 2. Due to the synergistic effect of composite emulsifiers, composite emulsifiers are usually used, but the difference between the high value and low value of HLB should not be greater than 5 when selecting the emulsifier pair, otherwise the best stability effect will not be obtained. 3. The emulsifiers used by users are not harmful because of the strict national standard dosage. However, it is not ruled out that illegal businesses use excessive emulsifiers. If excessive use of emulsifiers, it will affect human health. 4. Before the emulsifier is added to the food system, it should be fully dispersed or dissolved in water or oil to make a slurry or emulsion. |
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