Food emulsifiers refer to substances that can improve various constituent phases in the emulsification system. Substances that form a uniform dispersion or emulsion due to the surface tension between them are also called surfactants. In other words, it is a food additive that converts complementary miscible liquids into a uniformly dispersed phase (emulsion). Adding a small amount can significantly reduce the interfacial tension of the oil and water phases and produce an emulsification effect.
There are several categories of most commonly used food emulsifiers: fatty acid glyceride products, fatty acid sorbitol ester products, (various fatty acids) sucrose fatty acid glyceride products, fatty acid sodium lactylate (calcium) , polyglycerol fatty acid ester products, natural soy phosphoester products and other types of food emulsifiers.
Glyceryl monooleate emulsifier:
It is understood that glyceryl monooleate is a natural As a food emulsifier for pigments, glyceryl monooleate can be directly made from vegetable oil as raw material and refined through biocatalysis. It does not contain trans fatty acids and is in line with the health concept. Glyceryl monooleate is a light yellow liquid at room temperature. Compared with current ordinary monoglycerides (including molecularly distilled monoglycerides), it is easier to disperse and dissolve, can reduce interfacial tension more effectively, and has stronger emulsifying ability.
The oleic acid in glyceryl monooleate is an unsaturated fatty acid. The product is not only an excellent food emulsifier, but also a health food. Adding it to food can make up for the lack of unsaturated fatty acids in the human body. Similar products can also be developed such as self-emulsifying glyceryl monooleate, acetylated glyceryl monooleate, and polyglyceryl monooleate.
Glyceric acid type emulsifier:
Glycerin is also called glycerol. One or two hydroxyl groups in it become glyceric acid through oxidation. There are two types of glyceric acid: propylene glycol monoacid and hydroxymalonic acid. Glyceric acid is used to produce emulsifiers. These products can be used as various emulsifiers with different lipophilic and hydrophilic properties, making the variety of self-emulsifying emulsifiers more complete. The hydroxyl group can react with various oily fatty acids to form products with an ester structure, the carboxyl group can react with alkaline substances to form substances with a hydrophilic soap structure, and it can also react with alcohol groups to form ester products. This type of food emulsifier product will have excellent performance.
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